Zucchini Corn Salad

Zucchini Corn Salad
I went a little overboard at the grocery yesterday. No surprise.

My cart was filled to the brim per usual. By the time I get to the check out I have a slight feeling of dread. 

It has nothing to do with buyer’s remorse. I just start visualizing how I am going to haul all these bags up two flights of stairs.

City living isn’t easy!

I was excited about the contents of those bags, so I geared myself up to climb the steps.
Zucchini Corn Salad
My bags were overflowing with all sorts of goodies—way too much to feed our little family.

People assume that as a food blogger I must have a child who is a “good” eater, but I just feel grateful that our tot loves pineapple and melon.

Otherwise he would be surviving on a diet of pizza and pasta, and I would be loaded up on mom guilt.

I couldn’t resist buying 8 ears of corn since they were on sale: 8 for $2. Yes, I still would have gotten the same price if I bought less, but I wanted the complete deal.
Zucchini Corn Salad
Firing up the grill seemed like a good way to use up all this corn.

There’s not a week that goes by in the summer where I am not grilling vegetables, especially corn.

Zucchini is another one of my grilled favorites.

I decided to throw corn and zucchini on the grill together. Once the veggies were grill-marked and had cooled down a bit, I sliced the kernels off the cobs and diced the zucchini.

I made a grilled zucchini corn salad with cherry tomatoes, scallions an Parmesan.

It is the perfect side for burgers or chicken. I also love it is a big salad for a main. The leftovers cold from the fridge make a good simple lunch.


Zucchini Corn Salad

Zucchini Corn Salad
  • Prep Time: 10 minutes
  • Cook Time: 8-11 minutes
  • Total Time: 18-21 minutes
  • Yield: Serves 4 1x


3 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
3 corn cobs, shucked
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
3 scallions, thinly sliced
1 cup halved cherry tomatoes
1 ounce Parmesan, finely shredded


Preheat a gas or charcoal grill on high heat.

Rub the zucchini and corn with olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.

Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the zucchini until it has grill marks, about 3-4 minutes. Let the zucchini and corn cool slightly before dicing the zucchini and slicing the kernels off the cob.

In a large bowl, combine the zucchini, corn, scallions, tomatoes, Parmesan and remaining salt and pepper.



  1. Tom Adams

    Love it, but we are lazy and just eat the corn, zucchini, and tomatoes right off the grill

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