Grilled Zucchini and Corn Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky grilled vegetables tossed in a zesty citrus dressing, featuring sweet corn, tender zucchini, and fresh herbs for a perfect summer side. This American-inspired salad recipe, ready in about 30 minutes, pairs zucchini, corn kernels, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 American cuisine 180 cal/serving

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Ingredients

2 medium, sliced into 1/2-inch thick rounds zucchini
2 cups (from 2 ears of corn) corn kernels
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup, thinly sliced red onion
1/4 cup, chopped cilantro
1/4 cup, halved cherry tomatoes
2 tbsp lime juice
1 tbsp extra virgin olive oil
1 tsp honey
1/4 tsp garlic powder

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Instructions

Step 1: Preheat grill to medium-high heat. Brush 2 medium sliced zucchini rounds and 2 cups corn kernels with 2 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Grill vegetables for 3-4 minutes per side until charred and tender, then transfer to a plate and let cool slightly.
Step 3: Whisk 2 tbsp lime juice, 1 tbsp extra virgin olive oil, 1 tsp honey, and 1/4 tsp garlic powder in a small bowl until emulsified.
Step 4: Combine grilled zucchini, corn, 1/4 cup sliced red onion, 1/4 cup chopped cilantro, and 1/4 cup halved cherry tomatoes in a large bowl. Pour dressing over and toss gently to coat.
Step 5: Season with additional salt and pepper to taste, then serve immediately.