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Grilled Zucchini and Corn Salad

Grilled zucchini and corn salad with charred edges and sweet caramelized kernels, tossed with avocado, cilantro, cotija, and a smoky lime dressing. This summer salad pairs quick grill time with crisp-tender vegetables for a vibrant, smoky finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 3 zucchini Medium, sliced into 1/3-inch planks.
  • 3 fresh corn Husked.
  • 2 tbsp olive oil For brushing the grill.
  • 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 the zucchini and corn with olive oil, then season with salt and pepper so both sides get an even coating.
  2. Preheat the grill to medium-high and oil the grates to reduce sticking and help browning start quickly.
  3. Grill the corn for 10–12 minutes, turning frequently, until charred kernels are visible on multiple sides.
  4. Grill the zucchini for 3–4 minutes per side until charred, using a second pass if needed for deeper grill marks.
  5. Let everything cool slightly, then cut corn kernels off the cob and chop the zucchini into bite-sized pieces.
Mix and serve
  1. Whisk together the dressing ingredients until the smoked paprika and cumin are fully dispersed and the mixture looks uniform.
  2. Combine zucchini, corn, avocado, red onion, and cilantro in a bowl so the ingredients distribute evenly.
  3. Drizzle with the smoky lime dressing and toss gently, then top with cotija or feta for a salty, crumbly finish.

Notes

Pro tip: char the corn and zucchini just until you see dark spots, then cool slightly before cutting so the salad stays crisp. Refrigerate leftovers in an airtight container for up to 3 days; freeze is not recommended because avocado texture changes. For a lighter option, swap cotija or feta for a smaller amount of crumbled queso fresco or use reduced-fat feta.