Grilled Corn, Zucchini and Tomato Salad is a fun, tantalizing side dish that’s perfect for summer when fresh produce is plentiful. A bit sweet, a bit smoky, the grilling process amplifies all the delicious flavors in these wonderful vegetables. Step by step grilling instructions included!
Table of Contents
- Corn Zucchini Tomato Salad
- Grilled Corn Salad Recipe Ingredients
- Does Corn Have to be Soaked or Boiled Before Grilling?
- How to Make Grilled Corn Salad
- Add-Ins for Corn and Zucchini Salad
- What to Serve with Zucchini Corn Salad
- How long does corn zucchini salad last?
- How do you store corn on the cob?
- Can you roast corn in the oven?
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- Grilled Corn Salad with Zucchini and Tomato
Corn Zucchini Tomato Salad
I love August, because our gardens, farmer’s markets – even grocery stores – are overflowing with fresh, scrumptious produce. Juicy, vibrant red tomatoes are everywhere you turn. Bins are overflowing with large and small squash, both dark green (zucchini) and bright yellow. And the corn! We are lucky in Colorado to get fabulous, super sweet corn this time of year, from Olathe, Colorado.
The other day, I had a refrigerator overflowing with all of these fresh delicacies and decided to create a simple dish that would allow these amazing flavors to flourish. This quick and easy recipe for Grilled Corn, Zucchini and Tomato Salad was the result. Robert (and I) love it!
Grilled Corn Salad Recipe Ingredients
There are only 6 ingredients (plus salt and pepper) in this pretty and delectable salad:
- Fresh corn on the cob
- Fresh zucchini
- Extra virgin olive oil
- Grape or cherry tomatoes
- Red onion
- Fresh lime
Does Corn Have to be Soaked or Boiled Before Grilling?
No, corn doesn’t have to be boiled before grilling. In fact, that can result in overcooked, mushy corn. And it only has to be soaked if grilling corn still in the husks – to ensure the husks don’t burn or catch fire.
How to Make Grilled Corn Salad
Here’s all you need to do to make this impressive salad:
- Preheat grill.
Heat grill on high.
- Prep corn and zucchini.
Brush corn and zucchini with olive oil; season to taste with salt and pepper.
- Grill corn and zucchini.
Reduce grill heat to medium. Brush grill racks with oil. Grill corn and zucchini, turning over every few minutes, until nicely marked from the grill. Remove from heat.
- Cut corn and zucchini.
Cut zucchini into 1/2-inch slices and place in a medium serving bowl. Cut kernels off of the corn cob and add to zucchini.
- Add onion and lime juice.
Add red onion and toss. Season to taste with salt and pepper. Add a squeeze of lime, if desired.
Grilling the corn and the zucchini brings out both of their natural sweetness and adds a bit of smoky flavor. And let’s face it, those grill marks on them look good! Chopped red onion adds a bit of sharpness and a squeeze of fresh lime juice adds vibrancy. Yum! So easy, so fresh, so colorful, so yummy . . .
Add-Ins for Corn and Zucchini Salad
There are several ways you can add to this recipe, based on what you have on hand and/or your personal tastes:
- Thickly slice instead of chop the red onion and grill it along with the other vegetables.
- Add grilled yellow squash.
- Add grilled bell pepper (green, red or orange).
- Add chopped fresh basil, parsley, cilantro and/or dill.
- Add chili powder and/or cumin – can put on corn and zucchini before grilling or add at the end.
What to Serve with Zucchini Corn Salad
This summer salad goes with almost any main dish; here are some ideas:
How long does corn zucchini salad last?
This salad will last, covered in the refrigerator, for up to 4 days.
How do you store corn on the cob?
Corn is best eaten the day it is purchased. You can keep it in the refrigerator, loose, for up to 2 days. After that, it can become dried out and won’t be as sweet.
Can you roast corn in the oven?
Yes, if you don’t have access to a grill, you can definitely roast the corn (and the zucchini, too). Soak corn cobs with the husks on for around 1 hour, then place, spread out, on the middle rack of a preheated 400-degree oven. Roast for around 25 to 30 minutes. Let cool before husking.
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- 1 large ear corn, husked
- 1 large zucchini, cut into long quarters lengthwise (can also use 1 small zucchini and 1 small yellow squash)
- Extra virgin olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 heaping cup grape or cherry tomatoes, cut in half (or quarters if large)
- 1/2 large red onion, chopped
- 1/2 fresh lime, optional
- Heat grill to high.
- Brush corn and zucchini with olive oil; season to taste with salt and pepper.
- Reduce grill heat to medium. Brush grill racks with oil. Grill corn and zucchini until nicely marked from the grill. Remove from heat.
- Cut zucchini into 1/2-inch pieces and place in a medium serving bowl.
- Cut kernels off of the corn cob and add to zucchini. Add red onion and toss. Season to taste with salt and pepper. Add a squeeze of lime, if desired.
- Serve warm or at room temperature.
Make ahead: salad can be prepared without the tomatoes earlier in the day, covered and held at room temperature. Stir in tomatoes just before serving.
- Category: vegetable salad, picnics, pot lucks, BBQs
- Method: Grilling
- Cuisine: American