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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 1x
  • 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.

Ingredients

  • 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

Instructions

  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.

Notes

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

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 10-14 minutes
  • Total Time: 20-24 minutes
  • Yield: Serves 4 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

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