Grilled Zucchini-Corn Salad is the perfect summer side dish to accompany any barbecue or summer meal. In addition, it is simple to toss together and is full of fresh summer flavors.
Happy Fourth of July! I hope everyone is able to spend time with family and friends, enjoy outdoor activities, go to the beach, swim, watch fireworks, and barbecue.
I love popular summertime BBQ staples like hamburgers, hotdogs, ribs, chips, and sides loaded with mayo. However, these foods (and the large amounts of alcohol flowing at BBQs) are high in fat and calories. If you are trying to be mindful of eating healthy or trying to lose weight, all the summer BBQs you attend can make it a challenge to stay on a healthy track.
Incorporating healthy bbq sides
However, there are other options and substitutes you can apply to traditional BBQ fare to make your summer indulgences more healthy, such as this grilled zucchini-corn salad. As I’ve said in the past, I believe everyone should enjoy the foods they eat and not feel like they have to deprive themselves of their favorite foods (especially BBQ). The goal is to balance meals and enjoy the food. In particular, learning how to integrate healthy eating without sacrificing your social life is crucial to long term success and happiness.
If you are not hosting I always recommend offering to bring a side to the BBQ. It is a nice gesture and also gives you a chance to bring a vegetable or fruit dish. This will ensure that you have at least one healthy option at the BBQ (others will thank you too!)
This grilled zucchini-corn salad uses summer’s fresh produce and is bursting with flavor and nutrients. I first made this salad a few summers ago and now it is requested at many of the BBQs I go to because of how delicious and light it is. It is also perfect to pair with grilled meat or as a substitute for a heavy mayo-based side like macaroni salad or potato salad. The corn adds a touch of sweetness to the salad. In addition, the summery dressing with honey and lime adds just the right amount of acidity to balance the flavor.
No Grill? No problem!
Besides grilling, this salad can be made by roasting the zucchini in the oven or cooking on a hot griddle pan. Additionally, substitute the fresh corn on the cob for a bag of frozen roasted corn from Whole Foods or Trader Joes. We don’t have a grill so I made the zucchini on a griddle pan and used frozen roasted corn.
Can’t find the roasted corn? Make it with regular frozen corn or even canned corn. Roast the corn on a hot skillet until it’s nicely charred to give it more flavor. Grilling your vegetables will intensify the flavor of this salad and make it even more tasty.
This Grilled Zucchini-Corn Salad is fresh, healthy and the perfect summer salad to serve at all your barbecues this summer! Save this recipe because it’s a great way to use up the abundance of zucchini at the end of summer.
Grilled Zucchini-Corn Salad
Ingredients
- 3 Zucchini
- 3 ears corn husks removed or 1-16oz bag roasted frozen corn
- 2 Tablespoons Olive oil
- Black Pepper
- 1/3 Cup feta crumbles
Dressing
- 1 Tablespoon Olive oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1-2 limes juiced; approximately 1 tbsp (can add more if you like it more acidic)
- ¼ teaspoon red pepper flakes optional
Instructions
- Slice zucchini in half (in the middle of the long way). Slice each half into thirds lengthwise. If they are really thick you may want to do fourths. Brush both sides of zucchini with olive oil and sprinkle with pepper.
- Grilling corn & zucchini: Heat grill to medium-high. Be sure to brush the corn on the cob as well with olive oil. Place the corn and zucchini on the grill. Flip the zucchini once it is browned on one side ( ~7 minutes) and rotate the corn every 4 minutes until slightly and evenly charred. Remove from grill and let cool. Once it is cool enough to handle, cut the kernels from the corn into a large bowl. Proceed to step 3.Alternative cooking methods:If you oven roast: Preheat oven to 400° Fahrenheit. Line a baking sheet with aluminum and grease lightly. Place the zucchini on the baking pan and brush with olive oil. Sprinkle pepper. Bake for 25-30 minutes flipping half way or until browned on both sides. Remove from oven and let cool. Proceed to step 3.If you stove top: Heat griddle pan on medium high heat. Cook zucchini 10 minutes, flipping half way or until browned on both sides. Remove from heat and let cool. Proceed to step 3.If you are using frozen roasted corn instead of fresh corn: Add the bag of frozen corn to a large bowl. Add 1/3 Cup water and heat on microwave for four minutes. If the kernels still seem frozen you can cook for an additional 1-2 minutes. Drain the corn in a colander to remove the water. If you are using regular frozen corn, feel free to slightly char the kernels in a cast iron pan to give it more flavor. Proceed to step 3.
- While the corn and zucchini are cooling, prepare the dressing. Add all the ingredients to a small bowl and whisk well.
- Cut the zucchini into bite-size pieces and place in the large bowl with the corn. Add the feta cheese and dressing and stir until well combined. Add more seasoning or lime to your liking. The flavors meld better as the salad sits (so you may need to add additional seasonings).
- Serve it warm, room temperature or chill in the refrigerator.
Nutrition Facts
Looking for additional bbq/summer dishes? Check out the recipes below:
Watermelon, Arugula, and Feta Salad with Balsamic Glaze
I hope you enjoy this salad recipe and make it all summer long!
What is your favorite BBQ side dish?!
Pin this recipe and make it later!
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