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Grilled Zucchini and Corn Salad

Grilled zucchini and corn salad with smoky char and sweet caramelized kernels, tossed in a zingy smoky lime dressing. Bite-size charred zucchini and grilled corn are finished with avocado, red onion, cilantro, and cotija for a vibrant 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 zucchini sliced into 1/3-inch planks
  • 3 fresh corn husked
  • 2 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 avocado diced
  • 0.25 cup red onion thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 0.333 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 to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Grill the zucchini and corn
  1. Brush zucchini and corn with olive oil and season with salt and pepper.
  2. Preheat the grill to medium-high and oil the grates.
  3. Grill the corn for 10–12 minutes, turning frequently, until charred, with visible blackened spots on the kernels.
  4. Grill the zucchini for 3–4 minutes per side until charred, letting the edges darken and soften without collapsing.
  5. Let everything cool slightly, then cut corn kernels off the cob and chop zucchini into bite-sized pieces, aiming for roughly similar sizes.
Make the smoky lime dressing and assemble
  1. Whisk the dressing ingredients together until smooth and the honey dissolves.
  2. Combine zucchini, corn, avocado, red onion, and cilantro in a bowl.
  3. Drizzle with dressing and toss gently until glossy, then top with cotija cheese.

Notes

Pro tip: Keep an eye on the corn as it char-times fast—turn frequently so you get caramelized flavor without burning. Refrigerate leftovers in a covered container up to 3 days; avocado may soften but stays tasty. Freezing is not recommended. For a dairy-light option, use feta instead of cotija or skip the cheese for a lower-calorie salad.