Grilled Corn and Zucchini Salad with Feta: The Ultimate Summer Side Dish for Flavorful Feasts
There’s nothing quite like the taste of summer, and this **Grilled Corn and Zucchini Salad with Feta** perfectly encapsulates those warm, sunny days in a single, vibrant dish. Imagine tender, smoky char-grilled summer vegetables, brightened with a generous squeeze of fresh lemon, and perfectly balanced with salty, creamy feta cheese. This salad isn’t just a side; it’s a celebration of seasonal produce, offering a symphony of textures and flavors that will become a staple at your barbecues, picnics, and weeknight dinners.
Easy to prepare and incredibly versatile, this recipe transforms simple ingredients into a gourmet experience. Whether you’re an experienced griller or new to cooking with fresh produce, you’ll find joy in bringing this refreshing and satisfying salad to life. It’s truly like sunshine in a bowl!
Why This Grilled Corn and Zucchini Salad Recipe Works So Well
This grilled vegetable salad is more than just a combination of ingredients; it’s a meticulously crafted balance of flavors and cooking techniques that truly make it shine. Here’s why this particular recipe stands out as a must-try for your summer menu:
First and foremost, the secret lies in the **char-grilling process**. By lightly coating the corn and zucchini with a flavorful olive oil and spice mixture before grilling, you achieve a delightful caramelization and smoky depth that raw vegetables simply can’t offer. This charring not only enhances their natural sweetness but also adds a rustic, earthy dimension to the salad. The gentle char marks indicate a burst of flavor, without making the vegetables too soft or mushy.
The simplicity of the seasoning—olive oil infused with garlic, salt, pepper, and a touch of red pepper flakes—creates a foundation that allows the natural taste of the fresh corn and zucchini to come through. This straightforward yet effective marinade ensures every bite is seasoned to perfection, providing a subtle kick that complements the sweetness of the corn and the mildness of the zucchini.
Once grilled to tender perfection, chopping the vegetables into bite-sized pieces ensures that each forkful offers a medley of flavors and textures. The final additions of creamy, tangy feta cheese and a generous squeeze of fresh lemon juice are game-changers. The feta introduces a wonderful salty counterpoint to the sweet grilled vegetables, while the lemon juice brightens the entire dish, cutting through the richness of the olive oil and awakening the palate. This creates a salad that feels both hearty and refreshing, making it ideal for warm weather.
This recipe works because it leverages seasonal ingredients at their peak, enhances them with simple yet effective cooking methods, and balances them with complementary flavors. It’s a celebration of summer produce, transformed into an unforgettable side dish or a light, satisfying main meal. Whether prepared on an outdoor grill for that authentic barbecue taste or in a convenient skillet, the result is consistently delicious and always a crowd-pleaser.
Key Ingredients for Your Grilled Corn and Zucchini Salad
To create this irresistible Grilled Corn and Zucchini Salad, you’ll need a handful of fresh, simple ingredients. Each component plays a crucial role in building the layered flavors and vibrant textures of the dish. For precise measurements, ingredient quantities, and detailed instructions, refer to the printable recipe card at the conclusion of this post.
FRESH CORN: You’ll need two ears of fresh summer corn. When selecting corn, look for bright green husks that are tightly wrapped, and feel for plump, firm kernels underneath. The silk should be slightly damp and golden brown, not dry or black. While you can grill the corn whole, slicing the ears in half before grilling can slightly speed up the cooking time, ensuring both the corn and zucchini finish around the same time. The goal is a tender, slightly charred kernel that bursts with natural sweetness after being sliced from the cob.
CRISP ZUCCHINI: Three medium zucchinis are perfect for this recipe. Choose firm, unblemished zucchinis with a vibrant green color. Avoid those with soft spots or dull skin. For grilling, you have a couple of options: slice them into ½-inch wide rounds, or cut them lengthwise into planks. Planks tend to cook a bit more evenly and allow for beautiful grill marks. Zucchini cooks quickly on the grill, softening slightly while developing a lovely charred edge that adds a wonderful texture to the salad.
CREAMY FETA CHEESE: This summer salad simply isn’t complete without the distinctive tang and saltiness of feta. Look for authentic Greek feta, which is typically sold in brine. Its crumbly, creamy texture and bold flavor are essential to elevating this salad. Whether you prefer to crumble it directly into the salad or cut it into small, irregular blocks for a more substantial bite, feta ties all the flavors together, providing a savory counterpoint to the sweet grilled vegetables and zesty lemon.
EXTRA VIRGIN OLIVE OIL: A good quality extra virgin olive oil is crucial for our simple marinade. It coats the vegetables beautifully, helping them char without sticking and infusing them with a rich, fruity base flavor.
AROMATIC GARLIC: Freshly minced garlic provides a wonderful aromatic depth to the marinade, complementing the vegetables and spices.
SALT AND PEPPER: Essential seasonings that enhance all the other flavors. Don’t be shy with a good pinch of sea salt and freshly ground black pepper.
RED PEPPER FLAKES: Just a quarter teaspoon adds a subtle warmth and a gentle kick, elevating the flavor profile without making the salad overtly spicy. Adjust to your preference!
FRESH LEMON JUICE: The bright, citrusy notes of freshly squeezed lemon juice are indispensable. It provides the perfect acidity to balance the richness of the olive oil and the saltiness of the feta, tying all the ingredients into a cohesive, refreshing whole. Always opt for fresh lemon over bottled for the best flavor.
How to Make Grilled Corn & Zucchini Salad with Feta: Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe with ease. For a printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of the page.
- **Prepare the Flavorful Marinade:** Begin by grabbing a large mixing bowl. In this bowl, combine your extra virgin olive oil, minced garlic, salt, freshly ground black pepper, and a dash of red pepper flakes. Whisk everything together until well combined. This mixture will serve as both a coating for grilling and a light dressing for the finished salad, infusing every component with delicious flavor.
- **Prepare the Zucchini:** Wash and dry your zucchinis thoroughly. For optimal grilling and texture in the salad, cut each zucchini into ½-inch wide pieces. You can opt for rounds or slice them lengthwise into planks, depending on your preference. Thicker cuts ensure they don’t overcook and retain a pleasant bite.
- **Coat the Vegetables:** Take your prepared corn and zucchini and lightly coat them with approximately half of the marinade mixture you just made. Use your hands or tongs to ensure all surfaces of the vegetables are evenly coated. Reserve the remaining half of the marinade in the bowl; this will be incorporated into the final salad.
- **Grill to Perfection:** Preheat your outdoor grill to medium-high heat. Once hot, place the marinated corn and zucchini directly on the grates. Grill the vegetables, turning them occasionally, until they are tender-crisp and display beautiful char marks. The charring adds a crucial smoky flavor and enhances their natural sweetness. The aim is not to blacken them completely, but to achieve a pleasing golden-brown char on some surfaces for maximum flavor.
- **Alternative Cooking Methods:** If an outdoor grill isn’t an option, you can achieve similar results using a large cast-iron skillet or a grill pan on your stovetop. Heat the pan over high heat with a touch of oil, then cook the vegetables in batches until tender and charred. An electric indoor grill is also an excellent alternative for consistent results. A heavy-bottomed skillet works wonders for developing a good sear. An electric grill also provides excellent convenience and results.
- **Remove Corn from Cob:** Once the corn is cool enough to handle, stand each ear upright on a cutting board. Using a sharp knife, carefully slice downwards along the cob to remove the kernels. Be careful to only remove the kernels and not too much of the cob itself.
- **Assemble the Salad:** Transfer all the grilled zucchini and corn kernels into the bowl containing the remaining oil and spice mixture. Add the freshly squeezed lemon juice and the crumbled or cubed feta cheese. Gently toss everything together until all ingredients are well combined and coated in the flavorful dressing. Serve your Grilled Corn and Zucchini Salad immediately, either warm for a comforting side dish or chilled for a refreshing treat on a hot day. Enjoy!
Frequently Asked Questions & Expert Tips for Perfect Grilled Corn & Zucchini Salad
We wholeheartedly encourage customization with this vibrant recipe! This grilled corn salad serves as an excellent base for various additions and modifications to suit your taste or what you have on hand. For extra color and flavor, consider adding finely chopped red onion, vibrant cherry tomatoes (halved), or diced bell peppers. If you love more grilled vegetables, try including grilled asparagus spears (chopped), bell peppers, or even eggplant. For a heartier meal, cooked pasta or quinoa can be tossed in to make it a full entrée. A handful of fresh greens like baby spinach or peppery arugula can add a lovely freshness, especially if serving it as a lighter meal. Fresh herbs like chopped cilantro, basil, or parsley will also elevate the flavors beautifully.
Proper storage is key to enjoying this delicious salad for longer. Transfer any leftover grilled corn and zucchini salad into an airtight container. Store it in the refrigerator, where it will remain fresh and flavorful for up to 4-5 days. It’s fantastic served cold the next day, making it an excellent meal prep option for lunches or quick snacks. The flavors tend to meld even further after a day in the fridge, making it arguably even more delicious.
While fresh corn on the cob is highly recommended for its texture and natural sweetness when grilled, you can absolutely use frozen corn as an alternative if fresh isn’t available. Thaw the frozen corn kernels completely, pat them dry, and then spread them in a single layer on a hot grill pan or skillet with a little oil. Cook until they are slightly charred and tender, then proceed with the recipe as directed. The flavor might not be as vibrant as freshly grilled corn on the cob, but it will still be delicious!
Achieving the perfect char requires a hot grill and attentive monitoring. Ensure your grill (outdoor or pan) is preheated to medium-high heat. Brush the vegetables lightly with the olive oil mixture—too much oil can cause flare-ups. Place them on the hot grates and leave them undisturbed for a few minutes to allow char marks to develop. Don’t rush to flip them. Once you see golden-brown marks, flip and repeat on the other sides. Zucchini cooks faster than corn, so you might need to remove it from the grill earlier to prevent it from becoming overly soft. The goal is tender-crisp vegetables with smoky notes, not burnt ones.
Absolutely! This salad is an excellent make-ahead option, perfect for entertaining. You can grill the corn and zucchini a day or two in advance, allow them to cool completely, and store them in an airtight container in the refrigerator. On the day of serving, simply chop the grilled vegetables, combine them with the reserved dressing, lemon juice, and feta. This method allows the flavors to meld beautifully and reduces stress on party day. Just add the feta and lemon juice just before serving for optimal freshness and texture.
Serving Suggestions for Grilled Corn and Zucchini Salad
This versatile Grilled Corn and Zucchini Salad with Feta is a star on its own, but it also makes a fantastic accompaniment to a wide variety of main dishes. Its fresh, smoky, and tangy profile complements both light and hearty meals, making it a perfect addition to any summer spread. Here are some delicious serving suggestions:
- **Alongside Grilled Meats:** The robust flavors of this salad pair exceptionally well with grilled proteins. Serve it with juicy grilled pork chops, tender grilled chicken breasts or thighs, or flaky grilled salmon. The freshness of the vegetables and the zest of the lemon cut through the richness of the meat, creating a balanced and satisfying meal.
- **At Potlucks and Barbecues:** This salad is a guaranteed hit at any summer gathering. It’s easy to transport, holds up well, and offers a refreshing alternative to traditional potato or pasta salads. Its vibrant colors and inviting aroma will make it a standout on the buffet table.
- **As a Light Main Course:** For a lighter, healthier meal, this salad is substantial enough to be enjoyed as a main course, especially if you add some protein. Consider tossing in some grilled shrimp, chickpeas, or even a hard-boiled egg for extra protein. The combination of vegetables, healthy fats from olive oil, and protein from feta makes it a satisfying and nutritious option.
- **With Burgers and Sandwiches:** Elevate your casual meal by serving this salad instead of fries or chips. It’s a fantastic, flavorful side for hamburgers, hot dogs, or your favorite summer sandwiches.
- **Pair with Grains:** Mix the salad with cooked quinoa, couscous, or farro to create a more filling grain bowl. This is a great way to stretch the salad and turn it into a complete, balanced meal.
Whether you enjoy this summer salad hot and fresh off the grill, allowing the warmth to enhance the flavors, or chilled after some time in the refrigerator for a crisp and cool texture, it promises to be a delightful addition to your culinary repertoire.
More Delightful Summer Salad Recipes to Explore
If you love the fresh, vibrant flavors of summer and are always on the lookout for exciting salad recipes, you’re in luck! We have a fantastic collection of salads that are perfect for warm weather gatherings, light lunches, or refreshing side dishes. From fruity concoctions to hearty pasta mixes, there’s something for every palate:
- Refreshing Fruit Salad
- Classic Corn Salad
- Crunchy Broccoli Salad
- Mom’s Best Potato Salad
- Vibrant Summer Pasta Salad
- Nana’s Creamy Macaroni Salad
- Zucchini Pizza Bites (a fun twist on zucchini!)
- Bright Tomato Cucumber Salad with Feta
I absolutely adore spending time in the kitchen, experimenting with new recipes, and sharing my culinary experiences with all of you! Remembering to come back each day for new inspiration can sometimes be a challenge, which is why I’ve made it easy for you. I offer a convenient newsletter that delivers a brand new recipe directly to your inbox every time I post. Simply subscribe to my free daily recipes and let the cooking adventures begin!
Grilled Corn and Zucchini Salad with Feta
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ cup extra virgin olive oil
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 2 ears corn
- 3 medium zucchini cut lengthwise into planks or slice as normal
- 4 tsp lemon juice
- 4 oz feta cheese
Things You’ll Need
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Grill
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Mixing bowls
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Chef’s knife
Before You Begin
- You can store leftover grilled corn and zucchini salad in an air-tight container kept in the refrigerator for around 4-5 days.
Instructions
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In a large bowl, mix olive oil, garlic, salt, pepper, and red pepper flakes.
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Cut zucchini into ½ inch wide pieces.
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Lightly coat corn and cut zucchini with half of the mixture. Leave the rest of the mixture in the bowl.
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Grill veggies, charring some (but not all) for flavor. Alternatively, cook on high in a skillet until tender.
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Cut corn from stalk.
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Mix all veggies into bowl with remaining oil mixture. Mix in lemon juice and feta cheese. Serve warm or cold.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on April 12, 2017, and has since been extensively updated with new photos, expanded content, and expert tips to enhance your cooking experience.