Good for a salad or a barbecue side dish, this grilled zucchini corn salad is a simple mix of cherry tomatoes, scallions, Parmesan and garlic vinaigrette.
Nothing says summer more than zucchini and corn. This perfect pair experiences a surplus in a big way every August.
When you go to the farmer’s market and see piles of these veggies, it’s pretty easy to forget this is a fleeting thing.
Once I snap out of that fantasy, I remind myself that the best way to savor the season is to eat as much corn and zucchini as I can.
It’s a good solution to a problem that carries me through the year.
Besides roasting, my favorite way to cook corn and zucchini is on the grill.
Charred kernels and grill-marked strips of zucchini just make me happy. That’s it.
And it’s easy to grill ears of corn. After that, you can slice the kernels right off the cobs. I take a similar approach with zucchini too; cutting it into long strips and waiting to dice them once they are off the grill.
I also include cherry tomatoes in this salad mix. There’s no need to grill them. Instead, I love their fresh juicy flavor with the grilled veggies.
This is a hot topic, and I’m not talking about the temperature of the grill.
Everyone has their own method when grilling corn-on-the-cob. For some people it involves the husk and for others that corn might be stripped back only to be wrapped in foil.
When I grill corn, I remove the husk and rub the ears with olive oil and sprinkle them with salt and pepper. Then I don’t hesitate to put the corn right on the grates.
My goal when I grill corn is to get the kernels nice and charred.
Grilling zucchini is less controversial than corn. You either slice it into rounds or cut it lengthwise into strips.
For this recipe, I go for the long pieces. Then I have less zucchini to manage on the grill, which makes it easier.
Just like corn, I toss the zucchini in olive oil, salt and pepper before they hit the grates.
Once I see lots of grill marks on both sides, I take the zucchini off the grill and wait for it to cool a little.
Then I dice it, so it seems like the right balance in terms of size with the corn and tomatoes.
For this salad, you need the following ingredients:
First, preheat the grill. Then you can get going on prepping the vegetables.
Toss the corn and zucchini with olive oil, salt and pepper. Next, grill the corn until the kernels are charred and the zucchini until it has grill marks.
Give the veggies a little time to cool, so you can slice the kernels off the cobs and dice the zucchini.
Place the zucchini and corn in a bowl and combine them with the tomatoes, scallions, Parmesan and parsley.
In a small bowl, whisk together the vinaigrette ingredients: garlic, white wine vinegar, olive oil, salt and pepper. Finally, stir that into the salad.
Because of the vinaigrette, I call it a salad. But this zucchini corn salad can definitely be treated as a side.
That means if you are craving greens, you can certainly serve this dish with a more traditional leafy salad with your main, and it won’t feel like it’s too much of the same category.
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Good for a salad or a barbecue side dish, this grilled zucchini corn salad is a simple mix of cherry tomatoes, scallions, Parmesan and garlic vinaigrette.
Preheat a gas or charcoal grill on medium high heat.
Leftovers can be stored in an airtight container in the refrigerator.
Keywords: zucchini corn salad, grilled corn, grilled zucchini, summer salads
Looks easy and delicious. Thanks for sharing! // ▲ fredsguidetolife.com ▲
Love it, but we are lazy and just eat the corn, zucchini, and tomatoes right off the grill