Name: Grilled Corn Salad With Zucchini And Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 ears fresh corn, husks removed; 2 medium zucchini, sliced into 1/4-inch thick planks or rounds; 1 red bell pepper, seeded and cut into large flat pieces; 1/2 small red onion, very thinly sliced; 1 cup cherry or grape tomatoes, halved; 1/4 cup fresh cilantro or flat leaf parsley, chopped; 1 small jalapeño, seeded and minced; 2 cloves garlic, minced or grated; 4 ounces feta cheese, crumbled; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 1 teaspoon honey or maple syrup; 1/2 teaspoon ground cumin; 1/4 teaspoon smoked paprika; Kosher salt and freshly ground black pepper, to taste; 1 avocado, diced, added right before serving; 1/2 cup canned black beans, rinsed and drained; 1/4 cup toasted pepitas or sunflower seeds

Grilled Corn Salad With Zucchini And Feta tastes smoky, salty, bright, and a little sweet, with juicy pops of corn and creamy cheese in every bite. It works perfectly for busy weeknights or casual cookouts, since you can finish it in about 35 minutes and serve it warm or chilled. I first tossed this together after a farmers’ market haul, and my kids ate it straight from the bowl while I pretended not to notice.

Why Choose This Grilled Corn Salad With Zucchini And Feta

This grilled corn salad packs a ton of flavor without a ton of effort. You get charred corn, tender zucchini, salty feta, and a zippy lime dressing that tastes like summer in a bowl.

It fits gluten free and vegetarian menus, and you can serve it as a side or a light main. You can also prep most of it ahead, which keeps stress low when guests show up hungry and early.

“This Grilled Corn Salad With Zucchini And Feta disappeared in ten minutes at our cookout and everyone asked for the recipe. ★★★★★”

Ingredients You’ll Need

Fresh produce

4 ears fresh corn, husks removed
2 medium zucchini, sliced into ¼ inch thick planks or rounds
1 red bell pepper, seeded and cut into large flat pieces
½ small red onion, very thinly sliced
1 cup cherry or grape tomatoes, halved
¼ cup fresh cilantro or flat leaf parsley, chopped
1 small jalapeño, seeded and minced (optional, for gentle heat)
2 cloves garlic, minced or grated

Cheese and pantry items

4 ounces feta cheese, crumbled
- I like a block of feta in brine since it tastes creamier and less chalky than pre crumbled.
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice (about 1 large lime)
1 teaspoon lime zest
1 teaspoon honey or maple syrup
½ teaspoon ground cumin
¼ teaspoon smoked paprika (adds extra grilled flavor even on a weak grill)
Kosher salt and freshly ground black pepper, to taste

Optional add ins

1 avocado, diced, added right before serving
½ cup canned black beans, rinsed and drained, for extra protein
¼ cup toasted pepitas or sunflower seeds for crunch

Substitutions and shortcuts

Use frozen corn in a pinch: thaw it, pat it dry, then char it in a hot skillet.
Swap zucchini with yellow squash if that looks better at the store.
Use queso fresco instead of feta if you want a milder cheese.
Use bottled lime juice only if you must, but fresh citrus really brightens this salad.

Equipment

Grill or grill pan
Large mixing bowl
Small jar or bowl for the dressing
Tongs
Sharp knife and cutting board

Tips & Tricks

Pat the corn and zucchini dry so they char instead of steam.
Heat the grill to medium high so the vegetables pick up color without burning.
Oil the vegetables lightly, not the grates, to cut down on flare ups.
Slice the zucchini a bit thicker so it stays tender but not mushy.
Let the grilled vegetables cool slightly before cutting so they hold their shape.
Mix the dressing in a jar and shake it so it emulsifies and coats the salad evenly.
Salt lightly at first, then taste after adding feta since the cheese adds saltiness.
Add avocado at the end so it stays bright and does not smear into the salad.
Chill the salad if you have time, then taste again and adjust lime and salt right before serving.

How to Make Grilled Corn Salad With Zucchini And Feta

Prep the vegetables

Shuck the corn and pull off as much silk as you can. Slice the zucchini into planks or thick rounds so they grill easily. Cut the red bell pepper into large flat pieces so it does not fall through the grates.

Drizzle the corn, zucchini, and bell pepper with 1 to 2 tablespoons of olive oil. Sprinkle with salt and pepper on all sides. Set them on a tray and carry them out to the grill.

Grill the corn and zucchini

Heat the grill or grill pan to medium high. Lay the corn, zucchini, and bell pepper on the grates in a single layer. Grill the corn for about 10 to 12 minutes, turning every few minutes, until the kernels look charred in spots and smell nutty.

Grill the zucchini and bell pepper for about 3 to 4 minutes per side until they show clear grill marks and feel tender. Move any pieces that brown too fast to a cooler part of the grill. Transfer everything back to the tray and let it cool for a few minutes so you can handle it.

Mix the dressing

In a small jar or bowl, combine the remaining 1 tablespoon olive oil, lime juice, lime zest, honey, cumin, smoked paprika, garlic, a pinch of salt, and a few grinds of black pepper. Shake the jar or whisk until the dressing looks slightly thick and blended. Taste and adjust with more lime or salt if you want more punch.

Cut the grilled vegetables

Stand each ear of corn upright in a large bowl and slice downward with a sharp knife to cut off the kernels. Chop the grilled zucchini into bite size pieces. Dice the grilled bell pepper into small squares.

Add the sliced red onion, cherry tomatoes, chopped cilantro or parsley, and jalapeño to the bowl with the corn and other vegetables. Toss gently to combine everything. The bowl should already look colorful and full.

Bring the salad together

Pour the dressing over the vegetables and toss until everything looks lightly coated. Add the crumbled feta and fold it in gently so some pieces stay chunky. If you use avocado or black beans, add them now and toss again very gently.

Taste and adjust with more salt, pepper, or lime juice. Chill the salad for 15 to 20 minutes if you have time, or serve it right away at room temperature. Both versions taste great, so go with your schedule.

What to Serve with it?

This Grilled Corn Salad With Zucchini And Feta pairs nicely with grilled chicken, turkey burgers, or simple roasted chicken thighs. You can spoon it into warm tortillas with a scoop of black beans for a quick taco style dinner. It also sits nicely next to grilled fish, veggie skewers, or a big bowl of quinoa.

Serve it with cold lemonade, iced tea, or sparkling water with lime for a fresh, bright meal. I also like to pile leftovers on top of mixed greens for a fast lunch that tastes like I tried harder than I did.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 days.
Add fresh avocado only to the portion you plan to eat, since avocado browns quickly in the fridge.
Skip the freezer for this salad, since the grilled vegetables turn mushy after thawing.
Eat it cold from the fridge or let it sit at room temperature for 15 minutes, then stir and adjust seasoning with a squeeze of lime and a pinch of salt before serving again.