Grilled Corn Salad With Zucchini And Feta tastes smoky, salty, juicy, and a little tangy, like summer in a bowl with a sprinkle of cheese magic. It works perfectly for busy weeknights or laid-back cookouts, and you can get it on the table in about 30 minutes. I first threw this together after a farmers’ market haul went a little overboard, and my family now requests it on repeat all summer.
Why You Should Try This Grilled Corn Salad With Zucchini And Feta
This grilled corn salad with zucchini and feta hits every texture and flavor note: charred kernels, tender zucchini, creamy feta, and a bright lemony dressing. It tastes fresh and light, yet still feels satisfying enough to count as a full meal if you add some protein on the side.
You can prep it ahead, serve it warm or at room temperature, and pack leftovers for lunch. It also works for gluten free eaters, and you can easily swap the cheese if you need a dairy free version.
“This grilled corn salad with zucchini and feta tastes like a backyard cookout in one bowl and disappears from the table every single time. ★★★★★”
Ingredients You’ll Need
Fresh produce
- Fresh corn on the cob, 4 large ears
- Sweet yellow or bicolor corn tastes best. If fresh corn runs out, use 3 cups of thawed frozen corn and pat it dry before grilling in a skillet.
- Zucchini, 2 medium, sliced into half-moons
- Choose firm, smaller zucchini for better flavor and fewer seeds.
- Cherry or grape tomatoes, 1 cup, halved
- Any color mix works; I like a rainbow for extra visual appeal.
- Red bell pepper, 1 medium, diced
- Orange or yellow also work; green tastes more bitter.
- Red onion, 1 small, finely diced
- Soak in cold water for 5 minutes if you want a milder bite.
- Fresh parsley, 1 small bunch, chopped
- Fresh mint or basil, 2 to 3 tablespoons, chopped
- Mint gives a cooling vibe, basil leans more classic Mediterranean.
Cheese and protein
- Feta cheese, 4 to 6 ounces, crumbled
- I like a block of feta in brine, such as Dodoni or Valbreso, because it tastes creamier and less chalky than pre-crumbled.
- Use a plant based feta style cheese if you avoid dairy.
- Optional: cooked chickpeas, 1 can (drained and rinsed), for extra protein and fiber
Pantry ingredients
- Extra virgin olive oil, about 5 to 6 tablespoons total
- Use your favorite everyday brand; no need for the super fancy bottle.
- Fresh lemon juice, 3 to 4 tablespoons
- Bottled lemon juice works in a pinch, but fresh tastes brighter.
- Red wine vinegar, 1 tablespoon
- Honey or maple syrup, 1 to 2 teaspoons
- This balances the acidity and smoke.
- Dijon mustard, 1 teaspoon
- Helps the dressing cling to the veggies.
- Garlic, 1 to 2 cloves, minced or grated
- Ground cumin, 1 teaspoon
- Smoked paprika, 1 teaspoon
- If you do not have smoked paprika, use regular paprika plus a tiny pinch of chipotle powder.
- Kosher salt and freshly ground black pepper, to taste
Optional add ins
- Avocado, 1 diced, added right before serving
- Cooked quinoa or farro, 1 to 2 cups, to bulk it up into a main dish
- Sliced cucumbers, for extra crunch
- Crumbled tortilla chips or toasted pita chips on top, for texture
Equipment list
- Grill, grill pan, or large cast iron skillet
- Large mixing bowl
- Small jar or bowl for dressing
- Tongs
- Sharp knife and cutting board
- Measuring spoons and cups
Tips & Tricks
- Pat the corn and zucchini dry so they char instead of steam.
- Preheat the grill or grill pan until it feels hot; high heat gives better grill marks and flavor.
- Oil the veggies lightly, not the grill grates, to reduce flare ups and sticking.
- Rotate the corn every couple of minutes so it chars evenly without burning.
- Cut the kernels off the cob in a large bowl to catch runaway kernels and keep the mess under control.
- Taste the feta before salting the salad; salty cheese means you need less added salt.
- Add fresh herbs and avocado at the end so they stay bright and pretty.
- Chill the salad at least 15 minutes before serving if you want the flavors to mingle more.
- Use leftover grilled veggies from another meal to speed up prep.
- Double the dressing and keep it in the fridge for quick salads all week.
How to Make Grilled Corn Salad With Zucchini And Feta
Step 1: Prep the veggies
Shuck the corn and remove all the silk. Slice the zucchini into half-moons about ¼ inch thick. Halve the cherry tomatoes, dice the red bell pepper, and finely dice the red onion.
Chop the parsley and mint or basil, then set them aside. Crumble the feta and keep it chilled until you finish grilling so it holds its shape.
Step 2: Grill the corn and zucchini
Heat a grill, grill pan, or cast iron skillet over medium high heat. Brush the corn and zucchini slices with olive oil and sprinkle them with salt and pepper. Place the corn and zucchini on the hot surface.
Turn the corn every 2 to 3 minutes until the kernels char in spots and turn deep golden, about 8 to 10 minutes total. Grill the zucchini 2 to 3 minutes per side until tender with nice grill marks but not mushy, then move everything to a cutting board to cool slightly.
Step 3: Cut the corn and chop the grilled zucchini
Stand each ear of corn upright in a large bowl and slice downward with a sharp knife to remove the kernels. Rotate the cob as you go so you collect all the kernels in the bowl. Cut the grilled zucchini slices into bite sized pieces.
Add the chopped zucchini to the bowl with the corn. Toss gently to mix the grilled veggies.
Step 4: Mix in the fresh veggies and feta
Add the cherry tomatoes, diced red bell pepper, and red onion to the bowl with the corn and zucchini. Sprinkle in the chopped parsley and mint or basil. Add the crumbled feta and optional chickpeas if you use them.
Toss everything gently so the feta stays in nice chunks. Taste a bite of the mix so you can adjust seasoning later without guessing.
Step 5: Whisk the dressing
In a small jar or bowl, combine 3 tablespoons olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, minced garlic, cumin, smoked paprika, salt, and pepper. Whisk or shake until the dressing looks smooth and slightly thick. Taste and adjust with more lemon, salt, or sweetness as you like.
If the dressing tastes flat, add a pinch more salt and a squeeze of lemon. You want it to taste slightly stronger than you think you need, since it will coat a lot of veggies.
Step 6: Dress the salad
Pour about two thirds of the dressing over the corn and zucchini mixture. Toss gently until everything looks coated. Taste and add more dressing if the salad needs extra flavor or moisture.
If you plan to serve the salad later, hold back a little dressing and add it right before serving. This keeps the veggies bright and prevents them from softening too much.
Step 7: Chill or serve
Serve the grilled corn salad with zucchini and feta slightly warm, at room temperature, or chilled. If you chill it, cover the bowl and refrigerate for at least 15 to 20 minutes. Right before serving, taste again and adjust salt, pepper, or lemon juice.
Top with extra herbs and a little more feta for a pretty finish. Add avocado at this point if you use it so it stays green and creamy.
What to Serve with Grilled Corn Salad With Zucchini And Feta
This grilled corn salad with zucchini and feta pairs nicely with grilled chicken, shrimp, or tofu for a complete meal. You can spoon it into lettuce cups or warm tortillas for a fun handheld option. It also tastes great alongside simple grilled vegetables, baked potatoes, or a big bowl of black beans.
Serve it with iced tea, sparkling water with citrus slices, or a fruity mocktail for a refreshing combo. I also like to scoop it up with tortilla chips as a chunky salsa style snack.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3 days; the flavors deepen, but the veggies soften slightly.
- Keep the feta and avocado separate if you plan to store the salad longer than a day, then add them right before serving.
- Skip the freezer for this recipe; the fresh veggies lose their texture after thawing.
- Eat leftovers cold or at room temperature, or warm them gently in a skillet over low heat with a drizzle of olive oil until just heated through.
Grilled Corn Salad With Zucchini And Feta
Ingredients
Instructions
- Shuck the corn and remove the silk. Slice the zucchini into 1/4-inch half-moons. Halve the cherry tomatoes, dice the red bell pepper, and finely dice the red onion. Chop the parsley and mint or basil. Crumble the feta and keep chilled until ready to use.
- Preheat a grill, grill pan, or large cast iron skillet over medium-high heat. Brush the corn and zucchini with some of the olive oil and season lightly with salt and pepper. Grill the corn, turning every 2 to 3 minutes, until charred in spots and deep golden, about 8 to 10 minutes total. Grill the zucchini 2 to 3 minutes per side until tender with grill marks but not mushy. Transfer to a cutting board to cool slightly.
- Stand each ear of corn upright in a large bowl and slice downward with a sharp knife to remove the kernels, rotating the cob as you go. Cut the grilled zucchini into bite-size pieces and add to the bowl with the corn, tossing gently to combine.
- Add the cherry tomatoes, diced red bell pepper, and red onion to the bowl with the corn and zucchini. Sprinkle in the chopped parsley and mint or basil. Add the crumbled feta and optional chickpeas if using, and toss gently so the feta stays in chunks.
- In a small jar or bowl, whisk together 3 tablespoons olive oil, lemon juice, red wine vinegar, honey or maple syrup, Dijon mustard, garlic, cumin, smoked paprika, salt, and pepper until smooth and slightly thick. Taste and adjust seasoning with more lemon, salt, or sweetness as needed.
- Pour about two-thirds of the dressing over the salad. Toss gently until all the vegetables are coated. Taste and add more dressing, salt, or pepper if needed. If serving later, reserve some dressing to add just before serving.
- Serve the salad slightly warm, at room temperature, or chilled. If chilling, cover and refrigerate for 15 to 20 minutes, then taste and adjust seasoning before serving. Top with extra herbs, more feta, and avocado if using. Add any optional grains, cucumbers, or crunchy toppings just before serving.
Notes
Approximate per serving (6 servings, without optional grains, avocado, chickpeas, or chips): 260 calories; fat 17 g; saturated fat 6 g; carbohydrates 25 g; fiber 4 g; sugars 9 g; protein 7 g; sodium 420 mg. Values will vary based on ingredient brands, optional add-ins, and portion size.
Leave a Reply