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.
Servings 4
Calories 180kcal
Cost $6–$8
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.