Introduction
A few weekends ago I fired up the grill for a casual get-together and decided to toss on some zucchini planks and fresh corn. The charred edges smelled like summer itself, and when I mixed them with sweet cherry tomatoes and a hint of jalapeño, this Grilled Zucchini Corn Tomato Salad was born. It’s colorful, crunchy, and comes together in under 30 minutes — exactly the kind of dish you want when the sun’s high and the company is good.
Why You’ll Love This Salad
- Seasonal star: ripe corn and zucchini taste their best straight off the grill.
- No fuss: 25 minutes from start to table, with just one sheet pan and a blender.
- Vibrant & healthy: veggies, a touch of heat, and a tangy lime-cumin vinaigrette.
- Crowd-pleaser: pairs beautifully with burgers, tacos, or stands on its own.
Ingredients & Substitutions
Salad
- 3 zucchini, ends removed and cut into ¼″ planks
- 4 ears corn, husked and silks removed
- 1 cup cherry tomatoes, halved
- 1 jalapeño, seeded, deveined, and minced
- Kosher salt & fresh ground black pepper, to taste
Vinaigrette
- 2 Tbsp fresh lime juice
- 1 Tbsp olive oil
- 1 Tbsp rice vinegar (or white wine vinegar)
- 1½ tsp honey or agave nectar
- ¼ tsp ground cumin
- ⅛ tsp garlic powder
- ⅓ cup cilantro, packed and chopped
- Salt & pepper to taste
Substitutions/Tips:
• Swap yellow squash for some of the zucchini.
• Use sherry vinegar instead of rice vinegar for a nuttier flavor.
• Add a dash of smoked paprika to the vinaigrette for extra depth.
Directions
- Preheat grill to 425°F.
- Brush zucchini planks and ears of corn lightly with olive oil, then season with salt and pepper.
- Grill corn for about 10 minutes, turning occasionally, until charred in spots.
- During the last 2 minutes, add zucchini planks and grill 1–2 minutes per side until tender.
- Let vegetables cool slightly; cut kernels off the corn and dice zucchini. In a large bowl, combine corn, zucchini, cherry tomatoes, and jalapeño.
- In a blender, combine all vinaigrette ingredients and blend until smooth.
- Pour vinaigrette over the salad and toss gently. Adjust salt and pepper, then serve immediately or chill until ready.
How to Serve
Scoop into a big chilled bowl and garnish with extra cilantro leaves. It’s perfect alongside grilled chicken or fish tacos. You can also spoon it over lettuce for a crunchy summer wrap.
How to Store
Keep leftovers in an airtight container in the fridge for up to 2 days. Give it a quick stir before serving again to redistribute the dressing.
Pro Tips from the Grillmaster
- Pat zucchini dry before oiling so it sears instead of steams.
- Let corn cool just enough to handle before cutting so kernels stay whole.
- Prep the jalapeño early and taste a pinch to control the heat level.
Variations
- Add diced avocado or black beans for extra creaminess and protein.
- Toss in grilled peaches or pineapple chunks for a tropical twist.
- Stir in crumbled feta or cotija cheese to make it heartier.
FAQs
Can I make this indoors?
Yes—roast corn and zucchini on a hot grill pan or under the broiler until charred.
Is it gluten-free?
Absolutely. This salad is naturally gluten-free and vegan if you swap honey for agave.
Can I prep components ahead?
Grill the veggies and make the vinaigrette up to a day in advance; store separately and combine just before serving.
Conclusion
This Grilled Zucchini Corn Tomato Salad captures all the best summer flavors with minimal effort. It’s a simple, vibrant side (or light main) that will have everyone reaching for seconds—and asking for the recipe.
Grilled Zucchini Corn Tomato Salad
Ingredients
- 3 zucchini cut into ¼″ planks
- 4 ears corn husked
- 1 cup cherry tomatoes halved
- 1 jalapeño minced
- Salt & pepper to taste
- Vinaigrette: 2 Tbsp lime juice 1 Tbsp olive oil, 1 Tbsp rice vinegar, 1½ tsp honey, ¼ tsp cumin, ⅛ tsp garlic powder, ⅓ cup chopped cilantro, salt & pepper
Instructions
- Preheat grill to 425°F. Oil and season zucchini and corn.
- Grill corn 10 min, zucchini 1–2 min per side.
- Let cool; cut corn off cob and dice zucchini. Combine with tomatoes and jalapeño.
- Blend vinaigrette ingredients; pour over salad and toss. Serve or chill.