Grilled Zucchini and Corn Salad with Lemon Herb Dressing

Grilling vegetables brings out their natural sweetness and adds a pleasant smokiness; grill marks also make them more appealing on the plate. This salad focuses on a short list of ingredients so the grilled flavors can shine: zucchini, fresh corn, and red bell pepper are the base, with cherry tomatoes, green onion and basil added at the end for freshness and contrast.

The dressing is intentionally light — just fresh lime juice and extra virgin olive oil — to let the vegetables remain the star. The salad improves as it rests, so you can grill the vegetables ahead of time and assemble when you’re ready to serve.

If you enjoy no-lettuce summer salads, this is a simple, satisfying option that pairs well with many mains or stands alone with a can of beans and a sprinkle of cheese for extra heft.

Why you’ll love this recipe

• Smoky, charred vegetables combined with fresh herbs and a bright citrus dressing make a balanced summer salad.
• Minimal prep — about 10 minutes — and ready in under 30 minutes.
• Flavors develop as the salad rests, so it’s perfect for making in advance.
• Highly adaptable: swap in other grilled vegetables or herbs to suit your taste.

Recipe ingredients

• Veggies. Grilled zucchini, corn and red bell pepper are the foundation. Use your favorite summer vegetables if you prefer.
• Cherry tomatoes. Halved cherry tomatoes add a sweet, juicy contrast to the charred vegetables.
• Green onion. Thinly sliced green onions add mild onion flavor; substitute red onion if you like or omit entirely.
• Basil. Fresh basil brightens the salad; other fresh herbs can be used in its place.
• Lime and olive oil. Fresh lime juice and extra virgin olive oil form a light dressing that brings the flavors together. Lemon can be used instead if you prefer.

See the recipe section below for exact ingredient amounts and a printable ingredient list.

How to make corn and zucchini salad

This salad requires about 10 minutes of prep plus grilling time. The grilling step creates the smoky, caramelized flavor that defines the dish.

Pro tip: Let the grilled vegetables cool slightly before chopping — they’re easier to handle and the cooler temperature helps prevent the fresh herbs and scallions from wilting.

Overview:

1. Prep the zucchini, corn and bell pepper and toss with olive oil, salt and pepper.
2. Grill the corn until well charred, turning every few minutes. Grill the bell pepper until the skin blackens, and grill zucchini until tender with good char marks.
3. When cool enough to handle, cut the kernels from the corn, peel and chop the bell pepper, and chop the zucchini. Combine in a large bowl.
4. Add halved cherry tomatoes, sliced green onions and chopped basil. Stir in lime juice, the remaining olive oil, salt and pepper, then let the salad rest 5–10 minutes so the flavors meld.

Recipe FAQs

Serving suggestions

This zucchini and corn salad is versatile and pairs well with many mains or can be boosted into a main-dish salad.

• Serve it alongside grilled chicken, steak, or fish at your next barbecue.
• Make it a weeknight side for roasted or air-fried chicken breasts.
• Add chickpeas or white beans and crumbled feta or goat cheese to make it a satisfying lunch.
• If you prefer a vinaigrette, toss with your favorite lemon or red wine vinaigrette instead of just lime and oil.

Recipe notes

• Pro tip: Allow grilled vegetables to cool slightly before chopping so they’re easier to handle and won’t wilt the herbs.
• Aim for tender vegetables with char marks — don’t overcook them into mush. Start over medium-high heat, then lower the heat if needed.
• Grill the zucchini, corn and bell pepper 1–2 days in advance to speed up assembly on the day you plan to serve the salad.
• Store leftovers in an airtight container for up to 3 days. Serve chilled or at room temperature.

More summer salads you’ll love:

• Corn and tomato salad
• Grilled Mexican corn salad
• Horiatiki (Greek village) salad
• Other summer salad recipes

Grilled Zucchini Corn Salad

Servings: 6

Prep Time: 15 mins • Cook Time: 15 mins • Total Time: 30 mins

Grilled Zucchini Corn Salad features smoky grilled vegetables with cherry tomatoes, fresh basil and lime. It’s an easy summer side that can be made ahead.

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 2 large ears corn, husks and silks removed (yields about 2 cups corn)
• 2 medium zucchini, stemmed and sliced lengthwise into 1/4″ thick slices
• 1 red bell pepper, sides cut from top to bottom and core discarded (or 1/2 cup store-bought roasted red pepper)
• 1 cup cherry tomatoes, halved
• 2 green onions, sliced thinly on the bias
• 8 large basil leaves, sliced into chiffonade or chopped (about 1/3 cup)
• 2 limes, juiced
• Salt and black pepper, to taste

Instructions

1. Preheat a grill to medium-high. Toss the corn, zucchini and bell pepper with 2 tablespoons of olive oil and season with salt and pepper.
2. Grill the corn 10–15 minutes, turning every 3 minutes, until well charred on each side. Grill the bell pepper skin side down 6–10 minutes until the skin is blackened. Grill the zucchini 3–4 minutes per side until tender and well charred. Remove from heat.
3. When cool enough to handle, place one ear of corn on its side on a cutting board and cut the kernels from the cob with a sharp knife. Repeat with the remaining ear. Place the kernels in a large bowl.
4. Peel the blackened skin off the bell pepper, chop coarsely, then chop the zucchini and add both to the bowl with the corn.
5. Add the cherry tomatoes, green onion and basil. Stir in the remaining 2 tablespoons olive oil, lime juice, salt and pepper to taste. Let sit 5–10 minutes to allow flavors to meld. Serve at room temperature or chilled. Enjoy!

Notes

• Allow grilled vegetables to cool slightly before chopping to avoid wilting fresh herbs.
• Don’t overcook vegetables — aim for tenderness with good char.
• Grill vegetables ahead of time and assemble the salad a few hours before serving for best flavor.
• Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

Calories: 152 kcal; Carbohydrates: 16 g; Protein: 3 g; Fat: 10 g; Saturated Fat: 2 g; Fiber: 3 g; Sugar: 7 g; Vitamin C: 53 mg.

All recipes and images © Flavor the Moments.