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blue bowl holding grilled corn and zucchini salad with tomatoes

Grilled Corn Salad with Zucchini and Tomato

  • Author: (By Lee Clayton Roper)
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: vegetable salad, picnics, pot lucks, BBQs
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten Free

Description

Grilled Corn, Zucchini and Tomato Salad is a quick and easy, fresh side dish that’s perfect for summer! Grilling the corn and the zucchini brings out their natural sweetness and adds a bit of smoky flavor.


Ingredients

Scale
  • 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

Instructions

  1. Heat grill to high.
  2. Brush corn and zucchini with olive oil; season to taste with salt and pepper.
  3. Reduce grill heat to medium. Brush grill racks with oil. Grill corn and zucchini until nicely marked from the grill. Remove from heat.
  4. Cut zucchini into 1/2-inch pieces and place in a medium serving bowl.
  5. 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.
  6. Serve warm or at room temperature.

Notes

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.

© A Well-Seasoned Kitchen ®