Zucchini Corn Salad

August 19, 2021

Zucchini Corn Salad

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.

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.

Zucchini Corn Salad

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.

Zucchini Corn Salad

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.

Corn and zucchini on the grill

How To Grill Corn

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.

How To Grill Zucchini

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.

Tomatoes, corn, zucchini, scallions and parmesan in a bowl

The Ingredients

For this salad, you need the following ingredients:

  • Zucchini: Look for zucchini that is deep green in color. The skin should be smooth. Zucchini should feel firm and not have any soft spots.
  • Corn: The freshest ears of corn have tightly wrapped husks that keep the moisture in. The silk at the end might be a little damp too.
  • Tomatoes: Halved cherry tomatoes are the right size for the diced zucchini and corn kernels.
  • Parmesan: I love the flavor that grated Parmesan gives the vegetables, but you can leave it out if you want the salad to be vegan.
  • Scallions: Sliced scallions add onion flavor and a crisp bite.
  • Parsley: Chopped parsley completes the salad with something fresh and herby.
  • Salt & pepper: Both the salad and vinaigrette are seasoned with salt and black pepper.
  • Garlic vinaigrette: The salad is dressed in a basic vinaigrette with minced garlic, white wine vinegar, olive oil, salt and pepper.

How To Make A Zucchini Corn Salad

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.

Stirring together the salad ingredients

How To Serve This Zucchini Corn 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.

Try These Other Grilled Vegetable Recipes

How To Grill Vegetables Without A Grill
Grilled Vegetable Orzo Salad
Lemon Pepper Cauliflower
Grilled Zucchini Ribbon Salad
Grilled Eggplant Corn Tomatoes
Rainbow Veggie Pizza
Veggie Burrito Bowls

Zucchini Corn Salad
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Zucchini Corn Salad

Zucchini Corn Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10-14 minutes
  • Total Time: 20-24 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Grilling
  • Cuisine: American


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.


  • For salad
  • 3 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
  • 3 ears corn, shucked
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely shredded Parmesan
  • 2 teaspoons chopped parsley
  • For vinaigrette
  • 1 garlic clove, minced
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Preheat a gas or charcoal grill on medium high heat.

  2. Rub the zucchini and corn with olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
  3. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the zucchini until it has grill marks, about 3-4 minutes per side. Let the zucchini and corn cool slightly before dicing the zucchini and slicing the kernels off the corn.
  4. In a large bowl, combine the zucchini, corn, scallions, tomatoes, Parmesan and parsley.
  5. For the vinaigrette, whisk together the garlic, white wine vinegar, olive oil, salt and pepper in a small bowl. Stir the vinaigrette into the zucchini and corn mixture.


Leftovers can be stored in an airtight container in the refrigerator.

Keywords: zucchini corn salad, grilled corn, grilled zucchini, summer salads


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