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Grilled Zucchini and Corn Salad

Grilled zucchini and corn salad with charred edges and sweet caramelized corn kernels tossed with fresh herbs and cotija. Smoky lime dressing brings a zesty, smoky finish for an easy 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: 360
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 medium zucchini sliced into 1/3-inch planks
corn
  • 3 ears fresh corn husked
olive oil
  • 2 tbsp olive oil plus extra for grilling oil grates
salt and pepper
  • 0.25 salt to taste
  • 0.25 pepper to taste
avocado
  • 1 avocado diced
red onion
  • 0.25 cup red onion thinly sliced
fresh cilantro
  • 0.25 cup fresh cilantro chopped
cotija or feta cheese
  • 0.33 cup cotija or feta cheese crumbled
smoky lime dressing
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 1 tsp honey
  • 0.25 salt for dressing
  • 0.25 pepper for dressing

Equipment

  • 1 grill

Method
 

Grill the vegetables
  1. Brush the zucchini and corn with olive oil, then season with salt and pepper to coat evenly.
  2. Preheat the grill to medium-high and oil the grates so the vegetables char instead of stick.
  3. Grill the corn for 10–12 minutes, turning frequently until charred with dark brown spots.
  4. Grill the zucchini for 3–4 minutes per side until charred, using tongs to flip when browned on the first side.
  5. Let the grilled corn and zucchini cool slightly, then cut corn kernels off the cob and chop zucchini into bite-sized pieces, so they’re easy to toss.
Make the smoky lime dressing and assemble
  1. Whisk together the dressing ingredients until the honey dissolves and the dressing looks smooth and lightly thickened.
  2. Combine the zucchini, corn, avocado, red onion, and cilantro in a bowl.
  3. Drizzle with the smoky lime dressing and toss gently, then top with cotija cheese for a salty finish.

Notes

For the best char, keep the grill at medium-high and turn the corn frequently so it caramelizes while developing dark spots. Store leftovers covered in the refrigerator for up to 2 days; avocado may soften but the salad still tastes good. Freezing is not recommended due to texture changes. If you want it dairy-free, swap cotija/feta for toasted pepitas or a vegan feta-style crumble.