Zucchini Corn Salad

Grilled zucchini salad with corn and tomatoes in abowl.

5 from 1 vote

Good for a salad or a barbecue side dish, this grilled zucchini corn salad has cherry tomatoes, scallions, Parmesan and garlic vinaigrette.

Prep Time10

Cook Time12

Total Time22

Course: Salad

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For salad

3 zucchini cut lengthwise into 1/4-inch-thick slices
3 ears corn
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pint cherry tomatoes halved
3 scallions thinly sliced
1/4 cup grated Parmesan
1 tablespoon chopped parsley

For vinaigrette

2 garlic cloves minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
1/4 cup olive oil

Instructions

Preheat a gas or charcoal grill on medium high heat.
Rub the zucchini and corn with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Grill the zucchini until it has grill marks, about 3-4 minutes per side. Grill the corn, turning occasionally, until it is lightly charred, about 5-7 minutes. Let the zucchini and corn cool slightly before dicing the zucchini and slicing the corn off the cobs.
In a large bowl, combine the zucchini, corn, tomatoes, scallions, Parmesan and parsley.
For the vinaigrette, whisk together the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, white wine vinegar and olive oil in a small bowl.
Drizzle the vinaigrette into the salad, stirring to combine.

Video

Notes

You can use yellow squash instead of zucchini or a mix of both.

You can roast the zucchini and corn in the oven instead of grilling them. Dice the raw zucchini and slice the corn kernels off the cobs. Then toss them in olive oil, salt and pepper and spread them across 2 sheet pans. Roast at 400 degrees F for 25-30 minutes until the zucchini and corn are lightly browned. It is up to you if you also want to roast the tomatoes or leave them raw. If you include the tomatoes, make sure they are cut side up on the pans.

Store leftovers in an airtight container in the refrigerator up to 2 days. The zucchini will soften the longer it sits. You can drain the vinaigrette and juices from the bottom of the bowl and keep them in a separate jar in the fridge.

Nutrition