Grilled Zucchini Corn Salad is a bright, smoky summer side that comes together in under 30 minutes. Charred corn and zucchini combine with sweet cherry tomatoes, fresh basil and a light lime and olive oil dressing for a salad that’s simple to prepare and easy to make ahead. It’s an ideal accompaniment for barbecues, weeknight dinners or a refreshing lunch with beans and cheese added for more substance.
Grilling vegetables brings out their natural sweetness and adds a pleasant smoky note and attractive char marks. This recipe focuses on a few summer staples—zucchini, corn and red bell pepper—tossed with cherry tomatoes, scallions and basil for contrast. A simple dressing of fresh lime juice and olive oil brightens the flavors and keeps the salad light and refreshing.
The salad is exceptionally forgiving: you can swap in different vegetables or herbs based on what’s in season, and it actually improves after resting, so you can prepare it ahead of time. With minimal prep and no complicated steps, it’s a reliable, flavorful side that’s perfect for warm-weather meals.
Why you’ll love this recipe
- Smoky, charred vegetables paired with fresh herbs and a citrusy dressing for a balanced summer side.
- Fast to prepare: roughly 10 minutes of hands-on prep and about 15 minutes of grilling.
- Makes ahead easily—flavors mellow and meld as it rests, so assemble a few hours before serving.
- Highly customizable: swap vegetables, herbs or add beans and cheese to make it heartier.
Recipe ingredients
- Vegetables: Grilled zucchini, corn and red bell pepper form the salad’s base. Use firm, fresh produce for best texture.
- Cherry tomatoes: Halved cherry tomatoes add bursts of sweetness and acidity.
- Green onion: Thinly sliced on the bias for a mild onion flavor; substitute red onion if you prefer a sharper bite.
- Basil: Fresh basil brings an aromatic, herbaceous note—use garden basil when available or swap for other fresh herbs.
- Lime and olive oil: Fresh lime juice and extra virgin olive oil make a simple dressing that brightens and balances the grilled flavors.
See the recipe card below for exact quantities and full ingredient list.
How to make corn and zucchini salad
This salad requires minimal prep. After trimming and tossing the vegetables with oil, grill until nicely charred. Let the vegetables cool slightly—this makes them easier to chop and prevents the fresh ingredients from wilting—then combine everything with lime and olive oil.
Pro tip: Let grilled vegetables cool briefly before chopping; handling them at a slightly cooler temperature keeps basil and scallions crisp.
Overview of the steps:
- Prep the zucchini, corn and bell pepper and toss with olive oil, salt and pepper.
- Grill the corn 10–15 minutes, turning every few minutes, until nicely charred. Grill the bell pepper skin-side down until blackened. Grill zucchini 3–4 minutes per side until tender and charred.
- When cool enough to handle, cut the corn kernels from the cobs, peel and chop the bell pepper, and chop the zucchini. Transfer all to a large bowl.
- Add halved cherry tomatoes, sliced green onions and chopped basil. Pour in remaining olive oil and lime juice, season with salt and pepper, and toss gently. Let the salad rest 5–10 minutes for the flavors to meld before serving.
Recipe FAQs
This salad is versatile. Try summer squash, eggplant, red onion, or even thinly sliced carrots for variety. Most firm vegetables grill well and add complementary textures and flavors.
Serve the salad at room temperature or cold. Avoid mixing piping-hot grilled vegetables with the fresh ingredients to prevent wilting; allow the vegetables to cool briefly first.
Yes. Grill the vegetables a day or two ahead to save time. The assembled salad can be made a few hours ahead—its flavors will continue to develop while it rests.
Serving suggestions
This salad pairs well with grilled proteins and works as a light vegetarian main when boosted with beans or cheese. Ideas:
- Serve alongside grilled chicken or steak as a bright, seasonal side.
- Pair with fish such as blackened salmon for a fresh, balanced meal.
- Add chickpeas or white beans plus crumbled feta or goat cheese to make it a satisfying lunch.
- If you prefer a vinaigrette, toss with lemon vinaigrette or red wine vinaigrette instead of lime and olive oil.
Recipe notes
- Pro tip: Allow grilled vegetables to cool slightly before chopping to make them easier to handle and to keep fresh ingredients crisp.
- Grill at medium-high to get good charring, then lower heat if needed so the vegetables cook through without becoming mushy.
- Make the grilled vegetables 1–2 days ahead for faster assembly on the day you serve.
- Store leftovers in an airtight container for up to 3 days. Serve chilled or return to room temperature before serving.
More summer salads you’ll love:
- Corn and tomato salad
- Grilled Mexican street corn salad
- Horiatiki (Greek village) salad
- Assorted summer salad recipes
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so we can see what you made.
Grilled Zucchini Corn Salad
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, core discarded)
- 1 cup cherry tomatoes (halved)
- 2 green onions (sliced thinly)
- 8 large basil leaves (sliced or chopped, about 1/3 cup)
- 2 limes (juiced)
- Salt and black pepper, to taste
Instructions
- Preheat the grill to medium-high. Toss the corn, zucchini and bell pepper with 2 tablespoons of olive oil and season with salt and pepper.
- Grill the corn for 10–15 minutes, turning every 3 minutes, until well charred on each side. Grill the bell pepper skin-side down for 6–10 minutes until the skin is blackened. Grill zucchini for 3–4 minutes per side until tender and well charred. Remove from heat.
- When cool enough to handle, place each ear of corn on its side and cut the kernels off with a sharp knife. Transfer kernels to a large bowl.
- Peel the blackened skin from the bell pepper, chop coarsely, then chop the zucchini and add to the bowl with the corn.
- Add the cherry tomatoes, green onion and basil. Add the remaining 2 tablespoons olive oil, lime juice, salt and pepper to taste. Stir gently to combine and let stand 5–10 minutes so flavors meld. Serve at room temperature or chilled.
Notes
- Cooling tip: Allow grilled vegetables to rest briefly before chopping to keep the fresh ingredients crisp.
- Aim for firm-tender texture—char at medium-high heat, then lower heat to finish cooking without softening too much.
- Grill vegetables in advance to speed assembly. Store assembled salad up to 3 days refrigerated.
Nutrition
Nutrition is estimated and provided as a guideline.