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A bowl of fresh corn salad with cherry tomatoes, avocado, chopped greens, cucumber, cilantro, and hints of grilled zucchini, served on a light wooden board with utensils and a drink in the background.
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Grilled Corn Zucchini Salad Recipe

This fresh and vibrant Grilled Corn Zucchini Salad is a summer favorite, featuring sweet grilled corn, smoky zucchini, crisp lettuce, juicy tomatoes, and a tangy feta-lemon dressing. Perfect for BBQs, picnics, and weeknight dinners.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 6 servings
Calories: 193kcal
Author: Stephanie Wilson

Ingredients

  • 4 ears corn on the cob shucked and silks removed
  • 2 zucchini cut into quarters and chopped into ½ inch pieces
  • 1 bunch scallions ends trimmed
  • 2 tablespoon olive oil
  • salt and pepper to taste
  • 1 head romaine lettuce cut into 1-inch pieces
  • 1 cup cherry tomatoes halved

For the Dressing

  • 4 ounces feta cheese crumbled
  • ⅓ cup olive oil
  • 1 lemon zested and juiced
  • 2 cloves garlic
  • 1 teaspoon Dijon mustard
  • ¼ cup roughly chopped cilantro

Instructions

  • Heat a grill or grill pan over medium-high heat. Brush the corn and zucchini with olive oil and season with salt and pepper. Transfer to the grill and cook, turning occasionally, until corn kernels are browned in spots and the zucchini has grill marks and is tender, about 10 minutes (depending on the grill heat).
  • Transfer the vegetables to a cutting board and let them cool. Cut the corn kernels from the cob and cut the zucchini into bite-sized pieces. Chop the romaine lettuce, scallions, and half the tomatoes.
  • Make the dressing: In a blender, combine the feta, olive oil, Dijon, lemon zest and juice, and garlic. Fold in the cilantro. If needed, thin the dressing with a splash of water. Taste and adjust seasoning.
  • Assemble the salad: In a large bowl, add the lettuce, corn, zucchini, scallions, and cherry tomatoes. Toss with the dressing. I like to add half, and then more if needed. Taste and adjust for seasoning before serving!

Notes

  1. Grilling Tips: For the best flavor, grill vegetables over medium-high heat until lightly charred but still tender.
  2. Dressing Consistency: If the feta dressing is too thick, add a splash of water or lemon juice to thin.
  3. Make Ahead: Grill vegetables and make dressing up to 1 day ahead; store separately and toss with lettuce and tomatoes just before serving.
  4. Herb Swaps: Cilantro can be replaced with fresh basil, parsley, or mint for a different flavor profile.
  5. Protein Boost: Turn this into a main dish by adding grilled shrimp, chicken, or salmon.
  6. No Grill? Use a grill pan indoors or roast vegetables at 425°F for about 15 minutes.

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 115mg | Potassium: 671mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9494IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 2mg