Zucchini & Grilled Corn Salad

zucchini and grilled corn salad / @loveandlemons

Oh zucchini, let me count the ways… julienned, coined, grilled, sauteéd, stuffed, kabob-ed, gratin-ed, muffin-ed, pancake-d… (I know I’m missing a few)…

Right now, my zucchini method of choice is the simple ribbon. Just raw. Tossed into salads. I mean, how pretty are they? (Also – how pretty are those plates!?)

zucchini and grilled corn salad / @loveandlemons

I very often make corn recipes where frozen corn will suffice – but not this time. This is the time of year where my midwestern roots shine through and I say – you need to get your hands on some fresh corn. And then don’t cook it too much.

zucchini and grilled corn salad / @loveandlemons

I grilled my corn so that some of the kernels charred while the others remained crispy and raw. It’s a delicious mix of textures especially when paired with creamy avocado, briny capers, and bright herbs. (Ok, now I’m starving and wishing I had saved some leftovers for lunch).

zucchini and grilled corn salad / @loveandlemons

You can serve this on a big platter at your next summer gathering, pack it up for lunch, or serve it like I did – small-plate-style on these Victorian Emblem Tapas Plates, from Q Squared. (Also pictured is this Peony Salad Plate)

zucchini and grilled corn salad / @loveandlemons

Check out Q Squared and the rest of their beautiful things. Love and Lemons readers will receive 20% off! (enter code: LOVEANDLEMONS)

zucchini & grilled corn salad

Serves: serves 2-3 as a side
  • 2 ears of fresh corn
  • 2 medium zucchini
  • sliced cherry tomatoes
  • 1 small ripe avocado, sliced into cubes
  • ¼ cup very thinly sliced red onion
  • small handful of mint or basil
  • 1-2 tablespoons capers
  • 2 tablespoons pine nuts
for the dressing:
  • big splash of olive oil
  • juice of 1 lemon
  • splash of sherry (or white wine) vinegar
  • 1 garlic clove, crushed
  • salt & pepper
  1. Heat a grill (or grill pan). Drizzle a bit of olive oil on the corn and grill, rotating every 3-4 minutes to char each side (as best as you can, it's ok if some is still raw - it makes for a nice balance of texture). Let cool, then slice the kernels off the cobb.
  2. Meanwhile, whisk your dressing ingredients together, drop the crushed garlic in whole (you'll remove it later).
  3. Use a regular vegetable peeler to peel the zucchini into long ribbon-shaped strips.
  4. Toss together the corn, zucchini, tomatoes, avocado, red onion, mint, capers and pine nuts. Remove the garlic clove from your dressing. Drizzle dressing over the veggies & toss. Taste and adjust seasonings. For best flavor, let salad sit for 15 minutes or so before serving.
The salad can be made in advance and stored in the fridge for about a day. (Although if storing for more than a few hours, I would slice the zucchini into thin coin shapes (on a mandoline) instead of ribbons so it stays firm). Also, hold off adding the avocado until you're ready to serve.

Make this salad a meal by adding chickpeas or (good quality) canned tuna.

This post was created in partnership with Q Squared NYC. All content, ideas, and words are my own. As always, thank you for supporting the sponsors that keep us cooking & sharing!


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Rate this recipe (after making it):  

  1. Mandy D from mandyshealthylife.com

    Mmm this salad looks so rad! I’ll be makin this for the fam asap! Thanks for the recipe! Im so stoked I stumbled upon your blog today!

    Mandy D. @ MandysHealthyLife.com

  2. Paula

    This salad tastes fantastic and presents beautifully in a pretty glass bowl!
    Thanks so much- this recipe is a keeper for certain!

    • jeanine

      I’m so glad you liked it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.