Grilled Corn Salad With Zucchini And Feta tastes smoky, salty, sweet, and a little tangy, with juicy pops of corn and creamy bites of cheese in every forkful. It works perfectly for busy weeknights or casual cookouts, since you can finish it in about 30 minutes and serve it warm or chilled. I first tossed this together after a backyard barbecue ran long, and my friends scraped the bowl clean before I could even sit down.
Why You Should Try This Grilled Corn Salad With Zucchini And Feta
This grilled corn salad packs layers of flavor without a lot of effort. Charred corn and zucchini bring sweetness and smokiness, feta adds a salty punch, and a simple lemony dressing ties everything together.
You can serve it as a side, a light main, or a meal prep lunch. It works at room temperature, so it travels well to potlucks, picnics, and office lunches.
“This Grilled Corn Salad With Zucchini And Feta disappeared from the potluck table in ten minutes flat, and everyone asked for the recipe. ★★★★★”
Ingredients You’ll Need
Here is everything you need to make this grilled corn salad with zucchini and feta. I include a few pantry shortcuts and easy swaps, so you can use what you already have.
Produce
- 4 ears fresh corn, husks removed
- Frozen corn works in a pinch; choose fire roasted if possible and pat it dry before grilling in a skillet.
- 2 medium zucchini, sliced into 1/4-inch thick planks or rounds
- 1 small red onion, thinly sliced or finely diced
- 1 red bell pepper, diced
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup fresh cilantro or flat leaf parsley, chopped
- 2 green onions, thinly sliced (optional but tasty)
- 1 small jalapeño, seeded and minced (optional for heat)
Cheese
- 4 ounces feta cheese, crumbled
- Use block feta in brine if possible, since it tastes creamier and less chalky.
- Goat cheese or queso fresco work as substitutes if you prefer a milder flavor.
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or grated
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika or chili powder (optional, for extra smoky flavor)
Pantry & seasoning add-ins (optional but tasty)
- 1/2 teaspoon ground cumin for a warm, earthy note
- 1/4 teaspoon crushed red pepper flakes for extra heat
- 1/2 cup cooked quinoa or farro if you want a heartier salad
- 1/4 cup toasted pepitas or sunflower seeds for crunch
Oil and grilling helpers
- 1–2 tablespoons olive oil or avocado oil for brushing the veggies
- Extra kosher salt and black pepper for seasoning the corn and zucchini
Equipment
- Grill or grill pan
- Large mixing bowl
- Small jar with lid or small bowl and whisk for the dressing
- Tongs
- Sharp knife and cutting board
- Measuring cups and spoons
Tips & Tricks
- Pat the corn and zucchini dry so they char nicely instead of steaming.
- Brush veggies lightly with oil and season with salt and pepper before they hit the grill.
- Use high heat on the grill so you get good color on the corn and zucchini without overcooking them.
- Rotate the corn every couple of minutes so it chars in spots but still stays juicy.
- Slice grilled zucchini after it cools slightly, so it holds its shape and does not turn mushy.
- Mix the dressing in a jar and shake it, so it emulsifies and coats the salad evenly.
- Add the feta at the end and fold it in gently, so it stays in nice crumbles.
- Taste and adjust salt, lemon, and heat right before serving, since grilled veggies can soak up more seasoning than raw ones.
- Serve the salad slightly warm or at room temperature for the best flavor.
- Prep the dressing and chop the veggies ahead, then grill and assemble right before serving to save time.
How to Make Grilled Corn Salad With Zucchini And Feta
Step 1: Preheat the grill and prep the veggies
Heat your grill or grill pan to medium high. Shuck the corn and remove any silk.
Slice the zucchini into planks or thick rounds so they do not fall through the grates. Pat the corn and zucchini dry with a clean towel.
Brush the corn and zucchini lightly with olive or avocado oil. Season them on all sides with kosher salt and black pepper.
Step 2: Grill the corn and zucchini
Place the corn and zucchini directly on the hot grill. Cook the corn for about 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels char in spots and turn bright yellow.
Grill the zucchini for about 3 to 4 minutes per side, until you see nice grill marks and the slices feel tender but not limp. Move any pieces that cook faster to a cooler part of the grill.
Transfer the grilled corn and zucchini to a cutting board and let them cool for a few minutes. This short rest keeps the juices inside and makes them easier to handle.
Step 3: Mix the dressing
Add olive oil, lemon juice, red wine vinegar, honey, Dijon mustard, garlic, salt, pepper, and smoked paprika to a small jar. Screw on the lid and shake until the dressing looks thick and well combined.
Taste a small spoonful and adjust with more salt, lemon, or honey as needed. Set the dressing aside while you prep the rest of the salad.
Step 4: Cut the grilled veggies
Stand each ear of corn upright on the cutting board and slice downward with a sharp knife to remove the kernels. Work around the cob until you remove all the kernels, then transfer them to a large mixing bowl.
Slice the grilled zucchini into bite size pieces. Aim for similar sizes so every bite of salad feels balanced.
Add the zucchini to the bowl with the corn. You now have the smoky, sweet base of the grilled corn salad.
Step 5: Add fresh veggies and herbs
Add the red onion, bell pepper, cherry tomatoes, cilantro or parsley, green onions, and jalapeño (if using) to the bowl. Toss everything gently to combine.
Sprinkle in any optional add-ins like cooked quinoa, farro, or toasted seeds. These extras add texture and turn the salad into more of a main dish.
Step 6: Dress the salad
Give the dressing a quick shake again. Pour about two thirds of it over the salad.
Toss gently until the veggies look lightly coated. Taste and add more dressing if the salad needs extra brightness or moisture.
Adjust seasoning with more salt, pepper, or lemon juice. Aim for a balance of salty, tangy, and sweet.
Step 7: Add the feta and finish
Crumble the feta over the salad. Fold it in gently so you keep some larger crumbles.
Taste one more time and tweak seasoning if needed. The feta adds salt, so you may not need much more.
Serve the grilled corn salad with zucchini and feta slightly warm, at room temperature, or chilled. I like to garnish with a little extra chopped herbs and a sprinkle of smoked paprika on top.
What to Serve with Grilled Corn Salad With Zucchini And Feta
This grilled corn salad with zucchini and feta pairs nicely with simple grilled chicken, shrimp, or tofu for a balanced meal. You can spoon it into lettuce cups, stuff it into warm pita, or pile it over cooked rice for a hearty bowl. It also works as a topping for baked sweet potatoes or as a side with burgers, turkey burgers, or veggie patties. Serve it with iced tea, sparkling water with citrus, or a cold lemonade for a fresh, summer style plate.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the feta and dressing separate if you plan to serve the salad for a gathering the next day, then mix them in right before serving.
- Stir the salad before serving leftovers, and brighten the flavor with a squeeze of lemon and a pinch of salt.
- Skip freezing, since the zucchini and tomatoes turn watery and lose their texture after thawing.
Grilled Corn Salad With Zucchini And Feta
Ingredients
Instructions
- Preheat a grill or grill pan to medium-high heat. Shuck the corn and remove any silk. Slice the zucchini into 1/4-inch planks or thick rounds and pat the corn and zucchini dry.
- Brush the corn and zucchini lightly with olive or avocado oil, then season all sides with kosher salt and black pepper.
- Place the corn and zucchini directly on the hot grill. Grill the corn for 10 to 12 minutes, turning every 2 to 3 minutes, until the kernels are bright yellow and charred in spots. Grill the zucchini for 3 to 4 minutes per side, until tender with nice grill marks. Transfer to a cutting board and let cool for a few minutes.
- While the vegetables cool, make the dressing: In a small jar or bowl, combine the extra virgin olive oil, lemon juice, vinegar, honey, Dijon mustard, garlic, salt, pepper, smoked paprika, cumin, and red pepper flakes if using. Shake or whisk until emulsified and well combined. Taste and adjust seasoning as needed.
- Stand each ear of corn upright on a cutting board and slice downward with a sharp knife to remove the kernels. Transfer the kernels to a large mixing bowl. Slice the grilled zucchini into bite-size pieces and add to the bowl with the corn.
- Add the red onion, red bell pepper, cherry or grape tomatoes, cilantro or parsley, green onions, and jalapeño if using. Toss gently to combine. Stir in cooked quinoa or farro and toasted seeds if you are using them.
- Give the dressing a quick shake, then pour about two-thirds of it over the salad. Toss gently until the vegetables are lightly coated. Taste and add more dressing, salt, pepper, or lemon juice as needed for balance.
- Crumble the feta over the salad and fold it in gently so some larger crumbles remain. Taste once more and adjust seasoning if needed. Serve slightly warm, at room temperature, or chilled, garnished with extra herbs if desired.
Notes
Approximate per 1 of 6 servings (without optional grains and seeds): 230 calories; fat 15 g; saturated fat 4 g; carbohydrates 21 g; fiber 3 g; sugars 7 g; protein 6 g; sodium 430 mg. Values will vary based on exact ingredients, optional add-ins, and portion size.
Leave a Reply