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Grilled Zucchini and Corn Salad

Grilled zucchini and corn salad with charred kernels and a smoky lime dressing. Toss tender grilled zucchini and sweet caramelized corn with avocado, red onion, cilantro, and cotija for a bright summer salad.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Grilled vegetables
  • 3 zucchini Slice into 1/3-inch planks.
  • 3 corn Husk and grill directly on the cob.
  • 2 tbsp olive oil Brush onto zucchini and corn, plus for the dressing base.
  • 0.5 tsp salt Use to taste for seasoning and dressing.
  • 0.5 tsp pepper Use to taste for seasoning and dressing.
Salad mix
  • 1 avocado Dice.
  • 0.25 cup red onion Thinly slice.
  • 0.25 cup cilantro Chop.
  • 0.33 cup cotija or feta cheese Crumbled, for topping.
Smoky Lime Dressing
  • 3 tbsp olive oil Whisk with the remaining dressing ingredients.
  • 2 tbsp lime juice Freshly squeezed.
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 1 tsp honey
  • 0.25 tsp salt Add to taste.
  • 0.25 tsp pepper Add to taste.

Equipment

  • 1 cast iron skillet

Method
 

Grill the zucchini and corn
  1. Brush zucchini and corn with olive oil and season with salt and pepper.
  2. Preheat grill to medium-high and lightly oil the grates.
  3. Grill corn for 10–12 minutes, turning frequently, until charred; keep the grill at medium-high.
  4. Grill zucchini for 3–4 minutes per side, until charred, without moving until grill marks form.
  5. Let corn and zucchini cool slightly, then cut corn kernels off the cob and chop zucchini into bite-sized pieces.
Make the dressing and assemble
  1. Whisk all dressing ingredients together until smooth and combined.
  2. Combine zucchini, corn, avocado, red onion, and cilantro in a bowl.
  3. Drizzle with dressing and toss gently, then top with cotija cheese.

Notes

Pro tip: for best char and sweetness, grill corn without moving too much at first, then turn only when each side develops dark spots. Refrigerate leftovers in an airtight container up to 3 days; avocado may soften. Freezing is not recommended due to texture changes. If you want a dairy-free option, swap cotija/feta for toasted pepitas and a pinch of extra salt.