The aroma of grilled zucchini wafted through the air, reminding me that summer was finally here. This Grilled Corn and Zucchini Salad is my go-to dish for outdoor gatherings, combining fresh veggies with a touch of creamy feta and peppery arugula. Not only is it gluten-free and vegetarian, but this salad also comes together in a flash, making it an ideal choice for those busy summer days. The smoky sweetness of the grilled corn contrasts beautifully with the earthy zucchini, while the zesty lemon vinaigrette elevates the entire dish, turning an ordinary salad into a delightful experience. Whether you’re serving it alongside a barbecue feast or enjoying it as a light main course, this Corn and Grilled Zucchini Salad is bound to impress. Curious about how to bring these vibrant flavors to your table? Let’s dive into the recipe!

Why is this salad a must-try?

Fresh, Seasonal Ingredients: Bursting with the flavors of summer, this salad showcases the freshest ingredients—grilled zucchini and sweet corn—perfect for outdoor gatherings.
Quick & Easy Preparation: Assemble this dish in just minutes, making it a fantastic option for busy weeknights or impromptu BBQs.
Versatile Pairing: It’s the perfect companion for grilled meats, seafood, or can stand alone as a light meal, deliciously satisfying.
Crowd-Pleasing Flavor: A delightful mix of smoky, sweet, and tangy notes will tantalize your taste buds and leave everyone asking for the recipe.
Ready to impress your friends and family with this mouthwatering Corn and Grilled Zucchini Salad? Don’t miss out on the chance to elevate your summer dining experience!

Corn and Grilled Zucchini Salad Ingredients

For the Salad
• Zucchini – Use approximately 6 medium zucchinis, sliced thick; grilling brings out their natural sweetness.
• Corn – 2 cups of fresh corn, grilled for the best flavor; frozen corn works as a quick substitute.
• Feta Cheese – 1 cup crumbled, adding creaminess and tang; goat cheese can be a delicious alternative.
• Arugula (Rocket) – 2 cups, added just before serving for a crisp, peppery bite.

For the Dressing
• Olive Oil – 2-3 tablespoons, drizzled over the salad for richness and flavor.
• Lemon Juice – Juice of half a lemon; it brightens the salad and enhances the smoky flavors.
• Salt and Pepper – To taste; basic seasoning that elevates the entire dish.

This Corn and Grilled Zucchini Salad is not only simple to prepare but bursting with the essence of summer, perfect for any occasion!

Step‑by‑Step Instructions for Corn And Grilled Zucchini Salad

Step 1: Prep the Zucchini
Begin by slicing approximately 6 medium zucchinis into thick rounds. Drizzle them with olive oil and sprinkle a pinch of salt and pepper for flavor. Heat a grill pan over medium-high heat, and once hot, add the zucchini slices. Grill them for about 5-7 minutes on each side, or until they achieve a beautiful golden-brown char. Once done, remove them from the pan and place them in a large mixing bowl.

Step 2: Grill the Corn
In the same grill pan, add about 2 cups of fresh corn kernels. Grill the corn for approximately 5-6 minutes, stirring occasionally, until they are lightly charred and golden. This step enhances the natural sweetness of the corn and complements the zucchini well. Once finished, transfer the grilled corn into the bowl with zucchini to combine the flavors.

Step 3: Combine the Salad Ingredients
Now that your grilled vegetables are ready, it’s time to elevate the Corn And Grilled Zucchini Salad! Add 1 cup of crumbled feta cheese to the bowl, which will bring a creamy and tangy element to the dish. Then, toss in 2 cups of arugula, ensuring this peppery green adds a fresh touch. Gently mix all the ingredients together, taking care not to mash the feta.

Step 4: Dress the Salad
To tie all your flavors together, dribble 2-3 tablespoons of olive oil and the juice of half a lemon over the salad mixture. The olive oil will add richness, while the lemon juice brightens up the dish significantly. Toss gently again to evenly coat all ingredients with the dressing, ensuring the Corn And Grilled Zucchini Salad is vibrant and well-blended.

Step 5: Season and Serve
Finally, taste your salad and adjust the seasoning with salt and pepper as needed. Give it one last gentle toss to combine. Ideally, serve this beautiful Corn And Grilled Zucchini Salad right away while the zucchini and corn are warm and the arugula remains crisp. This dish is perfect to accompany grilled meats or can stand alone as a refreshing light meal.

Expert Tips for Corn And Grilled Zucchini Salad

Choose Fresh Ingredients: Always opt for fresh zucchinis and corn to enhance the flavors—this salad truly shines with the best produce of the season.
Grilling Perfection: Avoid overcooking your zucchini and corn; aim for a charred exterior while keeping the inside tender and juicy for a delightful texture.
Mix & Match Greens: If you prefer a milder flavor, consider substituting arugula with spinach or your favorite mixed greens for a different taste experience.
Timing is Key: To prevent sogginess, add the arugula and dressing right before serving the Corn And Grilled Zucchini Salad—this keeps everything fresh and crisp.
Elevate with Extras: Consider adding sliced red onion or grilled bell peppers for added crunch and color, making each bite even more enticing.

What to Serve with Grilled Corn and Zucchini Salad

Enhance your summer gathering with delightful accompaniments that elevate this refreshing dish to new heights.

Grilled Chicken: Juicy, tender chicken pairs beautifully with the smoky flavors of the salad, offering a satisfying protein option.
Lemon Herb Quinoa: This light and fluffy side complements the salad, adding a nutty texture and bright zing of lemon to your plate.
Roasted Shrimp Skewers: The charred flavors of shrimp enhance the grilled aspects of the salad, creating a harmonious seafood delight.
Caprese Skewers: Fresh mozzarella, tomatoes, and basil bring a burst of flavor that balances the earthy zucchini and sweet corn.
Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up any leftover zesty vinaigrette, making it a crowd favorite.
Sparkling Lemonade: A refreshing drink that enhances the salad’s zesty notes while providing a cool, thirst-quenching experience.
Watermelon Feta Salad: The sweetness of watermelon combined with tangy feta offers a delightful seasonal contrast to the grilled salad.
Grilled Steak: A beautifully charred steak brings rich flavors to the table, perfectly complementing the freshness of the corn and grilled zucchini salad.
Vanilla Bean Ice Cream: End your meal with this creamy dessert, providing a soothing finish that balances the salad’s vibrant flavors.
Crisp White Wine: A chilled Sauvignon Blanc highlights the salad’s brightness while refreshing your palate between bites.

Make Ahead Options

These Corn and Grilled Zucchini Salad preparations are perfect for busy home cooks looking to save time! You can grill the zucchini and corn up to 24 hours in advance; simply store them in an airtight container in the refrigerator to keep them fresh. The feta cheese can also be crumbled and kept in a separate container, making assembly a breeze. However, it’s best to wait to add the arugula and dressing until just before serving to prevent wilting and sogginess. When you’re ready to enjoy your salad, combine all ingredients in a bowl, toss gently, and adjust the seasoning for restaurant-quality results with minimal effort!

Corn And Grilled Zucchini Salad Customizations

Feel free to unleash your creativity and customize this delightful salad to fit your taste buds!

Spinach Swap: Replace arugula with spinach or mixed greens for a more mild and tender flavor.
Colorful Crunch: Add thinly sliced red onion or grilled bell peppers to introduce a vibrant splash of color and extra texture.
Protein Boost: Layer in grilled shrimp or sliced steak to transform this salad into a heartier main dish that’s perfect for summer evenings.
Herb Infusion: Toss in fresh basil or mint for an aromatic twist that brightens up every bite, making this salad feel uniquely yours.
Sweet Surprise: Drizzle a bit of honey or maple syrup over the grilled corn before tossing for a sweet contrast that pairs beautifully with the savory feta.
Creamy Alternatives: Swap feta for creamy goat cheese or even avocado to give each mouthful a rich, luscious feel.
Heat Level: Kick up the spice by adding diced jalapeños or a sprinkle of red pepper flakes, bringing a delightful heat to the otherwise mellow flavors.
Dressing Variations: Use a balsamic vinaigrette instead of lemon for a tangy twist that complements the salad’s freshness, just like in a Mediterranean Chicken Zucchini dish.

With these variations, your Corn and Grilled Zucchini Salad can become a new creation each time you make it!

How to Store and Freeze Corn and Grilled Zucchini Salad

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. To keep arugula fresh, add it just before serving.

Freezer: This salad is best enjoyed fresh, but if you need to freeze, store the grilled zucchini and corn separately in a freezer-safe bag for up to 2 months.

Reheating: If reheating, gently warm zucchini and corn on a stovetop, but avoid overcooking to maintain texture. Serve with fresh arugula and feta for the best flavor.

Make-Ahead Tips: Prepare the salad the day before but wait to add arugula and dressing until just before serving for optimal freshness in this Corn and Grilled Zucchini Salad.

Corn and Grilled Zucchini Salad Recipe FAQs

How do you choose ripe zucchini and corn for this salad?
Absolutely! For zucchini, look for firm, smooth-skinned options without any dark spots—medium-sized zucchinis tend to be sweeter. For corn, choose ears that feel heavy for their size, with tight, green husks and slightly moist silk. The kernels should be plump and milk should splash when you poke one!

How long can I store leftovers of Corn and Grilled Zucchini Salad?
You can keep leftovers in an airtight container in the fridge for up to 3 days. However, I recommend adding the arugula and dressing just before serving to maintain the salad’s freshness and avoid wilting!

Can I freeze prepared Corn and Grilled Zucchini Salad?
While it’s best enjoyed fresh, you can freeze the grilled zucchini and corn separately in freezer-safe bags for up to 2 months. To do this, allow them to cool completely, portion them into bags, and squeeze out as much air as possible before sealing. When you’re ready, simply thaw in the fridge overnight before enjoying it with fresh arugula and feta.

What should I do if the salad becomes soggy?
If you find your salad is soggy, don’t worry! To revive it, you can drain any excess moisture, then add a bit of fresh arugula or additional feta to help soak up the liquid. Additionally, serving the salad immediately after mixing it avoids that sogginess altogether.

Are there any dietary considerations for this salad?
Yes! This Corn and Grilled Zucchini Salad is gluten-free and vegetarian, making it suitable for most diets. If you’re serving it to guests with allergies, ensure that they’re okay with dairy in the feta or consider using a vegan alternative. Always check for any personal dietary restrictions!

Can I make this salad ahead of time?
Absolutely! You can prepare most of the Corn and Grilled Zucchini Salad a day in advance. Just grill the zucchini and corn, mix them with feta, and store in the fridge. Add the arugula and dressing right before serving to keep everything crisp and vibrant. This way, you can enjoy a delicious salad without the last-minute rush!