Quick Summary
Grilled Corn & Zucchini Salad- grilled zucchini and corn with arugula, avocado, green onion, queso fresco and tossed in a simple cilantro lime vinaigrette. This is the perfect summer salad and goes great with any meal!
During the hot summer months I make A LOT of salads. Pasta salad, fruit salad, quinoa salad, potato salad, lentil salad, chickpea salad, and many more.
I love using summer’s freshest produce in my salads. This Grilled Corn & Zucchini Salad is one of my favorites because it uses fresh sweet corn and summer’s most bountiful vegetable, zucchini.
I am always looking for ways to use up the garden zucchini (find my best zucchini recipes here) and this salad is SO delicious! I make it all of the time!
The salad starts with grilled corn and zucchini, the stars of the salad. Then, I add in peppery arugula, avocado, green onion, queso fresco, and the best cilantro lime vinaigrette. The salad is fresh, packed with flavor, and screams summer!
Table of Contents
Ingredients
- Zucchini– try to use small to medium zucchini. The extra large zucchini that over grown in the garden are best for baking. Save those for making my chocolate zucchini bread or lemon zucchini bread.
- Olive oil or avocado oil– for brushing zucchini
- Sweet corn– 2 large ears of corn, shucked. If you can’t find good sweet corn, you can use frozen corn.
- Arugula– I love arugula, but chopped spinach is also good in this salad.
- Avocados– I love avocado in almost any salad and it is especially good here!
- Green onions– sliced!
- Queso fresco– cotija cheese would also be good or feta cheese. If you need the salad to be vegan or dairy-free, you can omit the cheese. The salad will still have plenty of flavor.
- Cilantro Lime Vinaigrette– this dressing is easy to make and SO good! My creamy cilantro lime dressing would also be good with this salad.
How to Make Corn & Zucchini Salad
- To cut the zucchini, use a sharp knife to cut off the ends. Cut into 4 long wedges (lengthwise). See the photo above. Brush with oil and season with salt and pepper. Set aside while you get the corn going.
- Preheat an outdoor grill or grill pan to medium high heat. Brush the zucchini with oil and season with salt and pepper, to taste. Set aside.
- When the grill is hot, use tongs to place the ears of corn on the grill. Cook, turning often, until charred all over.
- Cook the zucchini for 2 to 3 minutes per side, until the zucchini is tender, but not mushy, and there are nice grill marks.
- Transfer the zucchini and corn to a large cutting board. Let cool for 5 minutes. Use a sharp knife to chop the zucchini and to remove the corn kernels from the cob.
- In a large bowl, combine the zucchini, corn, arugula, avocado, green onion, queso fresco, salt, and pepper.
- Drizzle with desired amount of cilantro lime vinaigrette. Stir to combine.
- Taste and add more dressing, if necessary, and season with additional salt and pepper, if needed.
- Serve and enjoy every bite!
Serving Suggestions
This salad can be served as a side dish to any meal, but here are a few of our favorites!
- Honey Mustard Chicken
- Steak Kabobs
- Lemon Butter Chicken
- Turkey Burgers
- The BEST Grilled Chicken Sandwiches
- Greek Chicken Kabobs
- Lemon Spaghetti
How to Store
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- The cilantro lime vinaigrette will keep in the fridge for up to 1 week in a jar or airtight container. Stir well before using.
More Summer Salad Recipes
**Find more Salad Recipes HERE!**
Grilled Corn & Zucchini Salad
Ingredients
- 3 small zucchinis, ends removed and cut into 4 long wedges (lengthwise)
- Olive oil or avocado oil, for brushing zucchini
- Kosher salt and black pepper, to taste
- 2 large ears of corn, shucked
- 4 cups arugula or chopped spinach
- 1 to 2 avocados, chopped
- 2 green onions, sliced
- 1/2 cup queso fresco
- Cilantro Lime Vinaigrette
Instructions
- Preheat an outdoor grill or grill pan to medium high heat. Brush the zucchini with oil and season with salt and pepper, to taste. Set aside.
- When the grill is hot, use tongs to place the ears of corn on the grill. Cook, turning often, until charred all over.
- Add the zucchini when the corn is halfway done, cook for 2 to 3 minutes per side, until the zucchini is tender, but not mushy, and there are nice grill marks.
- Transfer the zucchini and corn to a large cutting board. Let cool for 5 minutes. Use a sharp knife to chop the zucchini and to remove the corn kernels from the cob.
- In a large bowl, combine the zucchini, corn, arugula, avocado, green onion, queso fresco, salt, and pepper.
- Drizzle with desired amount of cilantro lime vinaigrette. Stir to combine. Taste and add more dressing, if necessary, and season with additional salt and pepper, if needed. Serve.
Notes
Nutrition
Have you tried this recipe?
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