Grilled Corn & Zucchini Salad
Fresh off the grill and tossed in creamy tahini dressing, this Grilled Corn & Zucchini Salad is the perfect summer side dish. Light, colorful, and packed with flavor, it’s a celebration of the season’s best produce in every bite.
Every summer, I find myself craving dishes that are simple, refreshing, and bursting with charred flavor.
This salad was born out of a late July afternoon when I had too much zucchini and sweet corn on hand from the farmer’s market.
With the grill already hot from making dinner, I decided to char the veggies and toss them with a tangy tahini dressing I had whipped up earlier.
The result?
A fresh, smoky, creamy, and satisfying salad that has become a warm-weather favorite in my house.
Why you’ll love this
- Bursting with summer flavors – The natural sweetness of corn and tender grilled zucchini bring out the best of the season.
- Wholesome and nourishing – It’s loaded with fiber, vitamins, and healthy fats thanks to the veggies and tahini.
- Perfect for BBQs and picnics – Easy to transport and serve at room temperature, making it great for gatherings.
- Quick and easy to make – Minimal ingredients and no fuss, but still full of flavor.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Cuisines: Mediterranean, American
Servings: 4
Estimated Cost: $6–$8
Equipment:
- Grill or grill pan
- Sharp knife
- Cutting board
- Mixing bowl
- Tongs
- Small whisk or fork for dressing
Ingredients
- 2 medium zucchinis, sliced lengthwise into planks
- 2 ears of fresh corn, husked
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley (or mint for a twist)
- ¼ cup crumbled feta cheese (optional)
For the Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp olive oil
- 1 tsp maple syrup or honey
- 1 garlic clove, grated
- 2–3 tbsp cold water, to thin
- Salt, to taste
Step-by-Step Instructions
- Preheat your grill or grill pan over medium-high heat.
- Brush the zucchini planks and corn with olive oil and sprinkle lightly with salt and pepper.
- Grill the vegetables for about 3–4 minutes per side until grill marks appear and vegetables are tender. Turn the corn occasionally to get an even char.
- Remove from grill and let cool slightly. Cut the corn kernels off the cob and slice the zucchini into bite-sized pieces.
- Prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, maple syrup, grated garlic, and salt. Slowly whisk in water, one tablespoon at a time, until smooth and pourable.
- In a large bowl, combine grilled corn, zucchini, and fresh herbs. Drizzle the tahini dressing over the top and toss gently to coat.
- Sprinkle with crumbled feta cheese if using, and serve either warm or at room temperature.
Grilled Corn & Zucchini Salad
Ingredients
For the salad
- 2 medium zucchinis sliced lengthwise into planks
- 2 ears of fresh corn husked
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or mint for a twist
- ¼ cup crumbled feta cheese optional
For the Tahini Dressing
- ¼ cup tahini
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp olive oil
- 1 tsp maple syrup or honey
- 1 garlic clove grated
- 2 –3 tbsp cold water to thin
- Salt to taste
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Brush the zucchini planks and corn with olive oil and sprinkle lightly with salt and pepper.
- Grill the vegetables for about 3–4 minutes per side until grill marks appear and vegetables are tender. Turn the corn occasionally to get an even char.
- Remove from grill and let cool slightly. Cut the corn kernels off the cob and slice the zucchini into bite-sized pieces.
- Prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, maple syrup, grated garlic, and salt. Slowly whisk in water, one tablespoon at a time, until smooth and pourable.
- In a large bowl, combine grilled corn, zucchini, and fresh herbs. Drizzle the tahini dressing over the top and toss gently to coat.
- Sprinkle with crumbled feta cheese if using, and serve either warm or at room temperature.
Notes
- Use fresh, in-season corn and zucchini for the best flavor and texture.
- Don’t skip the char! A little grill mark brings out deep smoky notes that elevate the dish.
- Adjust the tahini dressing by adding more lemon for tang or maple syrup for a hint of sweetness.
- Double the batch – this salad keeps well in the fridge and tastes even better the next day.
Nutrition Facts
(Per serving, without feta):
- Calories: 180
- Protein: 4g
- Carbohydrates: 16g
- Fiber: 4g
- Sugars: 4g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 140mg
Tips for Success
- Use fresh, in-season corn and zucchini for the best flavor and texture.
- Don’t skip the char! A little grill mark brings out deep smoky notes that elevate the dish.
- Adjust the tahini dressing by adding more lemon for tang or maple syrup for a hint of sweetness.
- Double the batch – this salad keeps well in the fridge and tastes even better the next day.
Common Questions
Can I make this salad ahead of time?
Yes! You can grill the veggies and make the dressing up to a day in advance. Combine everything just before serving.
What can I substitute for tahini?
You can use almond butter or plain Greek yogurt as an alternative. The flavor will change slightly but still taste great.
Is this salad vegan-friendly?
Yes, simply skip the feta cheese or use a dairy-free version to keep it fully plant-based.
Can I serve this cold?
Absolutely. This salad is delicious warm, at room temperature, or straight from the fridge.
Hope this Grilled Corn & Zucchini Salad brings sunshine to your table!
Whether you’re hosting a summer cookout or prepping a light weekday dinner, this flavorful and fuss-free dish is sure to impress.
Happy cooking!
