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grilled corn, zucchini, red onion, feta and herbs chopped and mixed together in a speckled dish
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5 from 12 votes

Grilled Corn and Zucchini Salad

Char grilled summer veggies topped with creamy, salty feta cheese and fresh herbs. This delicious corn and zucchini salad will quickly become your go-to summer side!
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Servings: 4 Servings
Calories: 385kcal
Author: Jessica

Ingredients

  • 3 ears fresh sweet corn about 1 ½ cups of corn kernels
  • 2 medium zucchini or 3 small, 3-4 cups when cut up
  • ½ large red onion
  • ¼ cup fresh soft herbs like cilantro basil or parsley
  • 3 oz feta cheese
  • 2-3 tbsp good olive oil
  • 1-2 tbsp white wine vinegar
  • salt & pepper to taste
  • avocado oil or other high heat oil for brushing

Instructions

  • Remove husk and silk from corn. Peel onion and slice horizontally into half inch slices, keeping rings intact, remove tough ends from zucchini and slice in half lengthwise. Brush vegetables with high heat oil and sprinkle with salt.
  • Heat grill or grill pan to high for at least five minutes until very hot.
  • Grill veggies until tender crisp and charred on all sides. Start with onions and after about 2 minutes, add corn to the grill. After 3-4 minutes, add zucchini and grill everything for an additional 3-4 minutes. Make sure to rotate corn 2-3 times and flip onion and zucchini halfway through cooking.
  • Once the veggies are charred, remove from grill and set aside to cool until you are able to handle them.
  • While the veggies are cooling, chop up ¼ of of herbs.
  • Using a sharp knife, carefully remove corn kernels from the cob and place in a large bowl. Dice red onion slices and cut up zucchini into ½ inch chunks and add to corn.
  • Drizzle veggies with 2-3 tablespoons good olive oil and 1-2 tablespoons white wine vinegar. Toss gently to combine.
  • Add in crumbled feta and chopped herbs. Gently combine and check for seasoning. Add more salt and pepper to taste.
  • Serve warm, room temperature or cold.

Notes

The recipe amounts are approximations and will vary slightly based on the size of your vegetables and your tastes.

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 19g | Protein: 7g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Cholesterol: 19mg | Sodium: 278mg | Fiber: 3g | Sugar: 6g