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Grilled Zucchini and Corn Salad

Grilled zucchini and corn salad with charred kernels, smoky lime dressing, and cotija for a bright, summer-forward crunch. You grill zucchini until deeply charred and corn until caramelized, then toss with fresh herbs and avocado for texture.
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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
  

Salad
  • 3 zucchini Slice into 1/3-inch planks.
  • 3 corn Use fresh ears; husk before grilling.
  • 2 tbsp olive oil For brushing the zucchini and corn.
  • 1 salt To taste for grilling and seasoning.
  • 1 black pepper To taste for grilling and seasoning.
  • 1 avocado Dice.
  • 1 cup red onion Thinly sliced (about 1/4 cup).
  • 1 cup cilantro Chopped (about 1/4 cup).
  • 1 cup cotija or feta cheese Crumbled (about 1/3 cup).
Smoky Lime Dressing
  • 3 tbsp olive oil
  • 2 tbsp lime juice Fresh lime juice.
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 1 tsp honey
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

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 oil grates.
  3. Grill corn for 10–12 minutes, turning frequently, until charred.
  4. Grill zucchini for 3–4 minutes per side until charred.
  5. Let grilled vegetables cool slightly, then cut corn kernels off the cob and chop zucchini into bite-sized pieces.
Make dressing and assemble
  1. Whisk all dressing ingredients together until smooth.
  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: keep the grill grates well-oiled so the corn and zucchini char instead of sticking. Store leftovers covered in the refrigerator up to 3 days; the cotija may soften a bit. Freezing isn’t recommended for best texture. For a dairy-light swap, use crumbled queso fresco or omit the cheese for a lighter salad.