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Nothing says summer quite like this grilled corn and zucchini salad packed with fresh flavors and topped with a punchy cilantro lime vinaigrette. When the corn starts popping up at the market and the zucchinis fill my garden, I toss together this easy dish for quick outdoor lunches or to bring along to any barbecue.
Last July I made this on a whim with every vegetable I had left in the fridge and it instantly turned into one of our most-requested side dishes for summer dinners. Friends always ask for the recipe.
Ingredients
- Zucchini: Choose smaller zucchinis since they grill evenly and stay tender. Look for squash that feels firm to the touch.
- Corn on the cob: Fresh corn gives the sweetest pop and that signature smoky char. Pick ears with bright green husks and golden tassels.
- Olive oil or avocado oil: The oil ensures each veggie gets lovely grill marks without sticking. Go for a fruity olive oil or a mild avocado oil.
- Kosher salt and black pepper: These bring out natural flavors of the vegetables.
- Arugula or spinach: Peppery arugula gives the salad zip. Use tender baby spinach if you want a milder green.
- Avocado: Adds creamy richness to each bite. Opt for slightly firm avocados to avoid mushiness.
- Green onions: For a gentle onion bite and color. Choose firm stalks with crisp tops.
- Queso fresco: This mild cheese adds a soft salty touch. Fresh blocks crumble best.
- Cilantro lime vinaigrette: A quick homemade dressing brightens up the salad with herby citrusy notes. Use fragrant cilantro with vibrant leaves for the best flavor.
Step-by-Step Instructions
- Prep the Grill and Veggies:
- Brush the zucchini wedges with olive or avocado oil on all sides so they do not stick. Sprinkle both zucchini and corn with kosher salt and black pepper so they stay flavorful through grilling.
- Grill the Corn:
- Heat the grill or a grill pan to medium high. Place corn cobs directly on the hot surface using tongs. Rotate every few minutes so all sides pick up a deep char and sweet roasted flavor. This should take about ten minutes.
- Grill the Zucchini:
- Once the corn is halfway cooked lay the zucchini wedges onto the grill. Let them be for two or three minutes before turning. Flip each piece so grill marks develop on all sides and the centers turn tender but do not become soft or soggy.
- Cool and Chop:
- Move corn and zucchini to a cutting board to rest for five minutes so the juices settle. Use a sharp knife to chop the zucchini into bite-sized pieces. Stand each cob upright and carefully cut off the smokey kernels.
- Mix the Salad:
- Pour the chopped veggies into a large salad bowl along with arugula or spinach. Fold in chunks of avocado green onions and queso fresco. Toss gently so every ingredient mixes evenly.
- Dress and Serve:
- Drizzle the cilantro lime vinaigrette over the salad and gently toss once more. Taste for seasoning and add a little more salt pepper or dressing if needed. Serve right away for the freshest texture and best flavor.
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My absolute favorite part is the grilled corn. Its smoky sweetness with every bite reminds me of summer nights gathered around the grill with family. Making this salad always brings back memories of when my little one first asked for seconds after picking out all the charred corn pieces. Now we never make just one batch.
Storage Tips
Keep any leftovers in an airtight container in the refrigerator. For the best flavor and texture enjoy within two days. If possible store the avocado separately and add it just before serving to prevent browning. I often make the salad base a day ahead and finish with dressing and creamy toppings right before setting it out.
Ingredient Substitutions
If you do not have queso fresco try feta cheese for a stronger bite or cotija for a salty kick. You can swap arugula for baby spinach or mixed greens. Use whatever fresh herbs you have on hand for the vinaigrette. For an extra crunch throw in a handful of toasted pepitas.
Serving Suggestions
This salad makes a standout side for grilled chicken or salmon. It is also perfect piled into grain bowls or tucked inside warm tortillas for an easy vegetarian taco night. During cookouts I set it out as a centerpiece and watch it disappear faster than anything else.
Cultural Notes
Corn and zucchini both have deep roots in summer cooking across the Americas. This combo brings together the sweetness of corn with the garden freshness of squash in a way that feels bright and timeless. Adding queso fresco and cilantro lime vinaigrette gives the salad a subtle nod to the classic flavors of Mexican street food.
Frequently Asked Questions
- → How should I grill the corn and zucchini?
Preheat your grill to medium-high. Cook corn, turning until evenly charred. Add zucchini wedges until tender and marked, avoiding mushiness.
- → Can I substitute arugula with another green?
Yes, chopped spinach or a tender lettuce mix works beautifully if arugula isn't available or preferred.
- → What cheese can replace queso fresco?
Feta, cotija, or goat cheese are great alternatives offering similar crumbly texture and tangy flavor.
- → How far ahead can I prepare this salad?
Grill and chop veggies up to a day ahead. Add avocado and dressing just before serving to keep everything fresh.
- → What protein pairs well with this salad?
Grilled chicken, shrimp, or steak complement the salad for a more substantial meal, while beans add a vegetarian boost.
- → Can I cook the corn without a grill?
Absolutely. Use a grill pan or char the corn over a gas flame, turning with tongs until nicely blistered.