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Roasted zucchini-corn salad (blue)
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Grilled Zucchini-Corn Salad

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. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

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

(per 1 serving, calculated using 6 servings):
196 Calories, 8 grams fat, 7 grams protein, 25 grams total carbohydrate, 6 g Fiber, 182 mg sodium
Note: If you don't season the vegetables with black pepper before cooking them, add black pepper to dressing. Also, I like the salad with more lime juice so I will add more then the 1 TBSP. Adjust the flavor to your liking. If you do not like spice, don't add the chili pepper flakes.