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Grilled zucchini and corn salad is a vibrant summer side with charred vegetables, lemon dressing, and creamy feta. Fresh, fast, flavorful!
After you've made this salad, turn your extra summer zucchini into my Blueberry Zucchini Bread or Zucchini Quinoa Fritters.
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This grilled zucchini corn salad has been with me since the earliest days of my blog. It’s a combination of irresistible flavors and textures—smoky grilled vegetables, crisp greens, tangy lemon, and creamy feta. It also happens to be one of the quickest side dishes you’ll ever make, and you won’t believe how much flavor comes from something so simple and fast.
Ingredients
- Zucchini – Use small to medium squash so it cooks quickly and holds its shape on the grill.
- Corn on the cob – Fresh corn grills beautifully and adds a burst of sweetness to every bite.
- Olive oil, salt, and pepper – Just enough to season and help everything char up.
- Arugula – Peppery and tender, it adds a nice contrast to the sweet corn and rich feta.
- Lemon vinaigrette – Made with fresh lemon juice, olive oil, honey, salt, and pepper. It’s bright and simple.
- Feta cheese – Crumbled over the top for creaminess and tang. I prefer sheep's milk block feta for best flavor and texture.
How to Make Grilled Zucchini Corn Salad
Preheat the grill and prep your grates. Coat zucchini and corn with olive oil, salt, and pepper. Place zucchini and corn on your preheated grill.
Grill until everything has nice char marks and is cooked through. Transfer everything to a platter. Slice the zucchini into bite-sized pieces and cut the corn off the cob.
Place dressing ingredients in a glass jar and shake to combine.
You can store these components overnight separately if making ahead.
To serve, toss the arugula with lemon vinaigrette. Assemble everything in a bowl or on a platter and top with feta cheese.
Recipe Tips
- Choosing zucchini: Look for small to medium zucchini that feel firm and smooth. Large zucchini can be more watery and seedy, which doesn’t hold up as well on the grill.
- Grill setup tip: If your grill has hot spots, rotate the corn occasionally so it cooks evenly and doesn’t burn in one area.
- Cutting grilled zucchini: Let the zucchini cool for a few minutes before slicing so the juices settle—this helps keep the pieces from falling apart.
- Corn cutting tip: Cut the cob in half crosswise first. Stand each half flat-side down on a cutting board, then carefully slice off the kernels with a sharp knife.
- Crumbled feta tip: If using a block of feta, crumble it by hand or with a fork just before adding. Pre-crumbled feta tends to be drier and less creamy.
- Serving temperature: This salad is best served at room temperature so the flavors really come through. If it's chilled, let it come to room temperature before serving.
What To Serve With Grilled Zucchini Salad
More Summer Salad Recipes
- Street Corn Salad
- Melitzanosalata
- Tortellini Pesto Pasta Salad
- Creamy Cucumber Salad
- Greek Chickpea Salad
- Broccoli Cauliflower Salad
- Creamy Macaroni Salad
📖 Recipe
Grilled Zucchini Salad
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
For the grilled vegetables
- 3 medium Zucchini Squash halved lengthwise
- 3 ears Corn on the Cob husks removed
- Extra Virgin Olive Oil just enough to coat
- Salt
- Black Pepper
For the lemon vinaigrette
- 1 Lemon juiced, 2 tablespoons
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Honey
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
For the salad
- 4 cups Arugula
- ½ cup Crumbled Feta Cheese
Optional Toppings
- Fresh herbs, parsley, chives, basil, toasted walnuts, red onions, etc.
Instructions
- Preheat your grill on high to reach 500°F. Scrub and oil the grates.
- Lightly coat the ZUCCHINI and CORN with OLIVE OIL, then season all sides with SALT and PEPPER.
- Place ZUCCHINI cut side down at an angle on the grill along with the CORN. Close the lid and lower heat to M-O-M (medium-off-medium) or 400°F.
- Grill for 5 minutes, then flip ZUCCHINI and CORN over. Grill another 1–2 minutes, or until the ZUCCHINI is tender to your liking. Do not overcook the zucchini. Transfer to a plate and set aside.
- Continue grilling the CORN until nicely charred and soft, about 3–5 more minutes, then transfer to a plate.
- Let the vegetables cool slightly. Cut ZUCCHINI into bite-sized pieces and cut the CORN off the cob.
- In a jar, shake together LEMON JUICE, OLIVE OIL, HONEY, SALT, and PEPPER to make the vinaigrette.
- In a large bowl, toss the ARUGULA with just enough vinaigrette to coat.
- Arrange the ARUGULA on a platter or bowl. Top with GRILLED ZUCCHINI, CORN, and crumbled FETA CHEESE. Drizzle remaining vinaigrette over the whole salad. Serve fresh.
Recipe Notes
Equipment
- Grill (gas or charcoal)
- grill brush
- knife
- serving platter
- Small jar or bowl for dressing
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
SS says
10/10 recommend!! I seriously cannot stop eating this! Make this for the party, or summer dinner. It’s stupid simple and you won’t regret it!