Grilled Zucchini and Corn Salad with Lemon Vinaigrette
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 salads ready in about 30 minutes pairs (from 2 ears of corn) corn kernels, olive oil, salt 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Zucchini and Corn Salad with Lemon Vinaigrette take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Zucchini and Corn Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Grilled Zucchini and Corn Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Zucchini and Corn Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Zucchini and Corn Salad with Lemon Vinaigrette?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
