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Grilled Zucchini and Corn Salad

Grilled zucchini and corn salad with charred smoky edges, sweet caramelized corn, and a lime dressing. Tossed with avocado, red onion, cilantro, and cotija for a bright 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
  

Grilled salad
  • 3 zucchini Sliced into 1/3-inch planks
  • 3 corn Fresh ears, husked
  • 2 tbsp olive oil For grilling
  • 1 salt To taste
  • 1 black pepper To taste
  • 1 avocado Diced
  • 0.25 cup red onion Thinly sliced
  • 0.25 cup fresh cilantro Chopped
  • 0.33 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
  • 1 salt To taste
  • 1 black pepper To taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Char the zucchini and corn
  1. Brush zucchini planks and corn with olive oil, then season both with salt and pepper for even coverage and flavor.
  2. Preheat the grill to medium-high and lightly oil the grates so the vegetables char instead of stick.
  3. Grill the corn for 10–12 minutes, turning frequently until charred, so the kernels develop smoky caramelized spots.
  4. Grill the zucchini for 3–4 minutes per side until charred, flipping once for distinct grill marks.
  5. Let the grilled vegetables cool slightly, then cut corn kernels off the cob and chop the zucchini into bite-sized pieces for easier tossing.
Make the smoky lime dressing
  1. Whisk the smoky lime dressing ingredients together—olive oil, lime juice, smoked paprika, cumin, honey, salt, and pepper—until smooth and cohesive.
Assemble the salad
  1. Combine zucchini, corn, avocado, red onion, and cilantro in a bowl so every bite has all the components.
  2. Drizzle with dressing and toss gently, then top with cotija (or feta) for a salty, crumbly finish.

Notes

For best char, grill the corn and zucchini in a single layer and avoid over-crowding. Store leftovers in an airtight container in the refrigerator up to 2 days; the salad is best slightly chilled, though zucchini will soften. Freezing is not recommended. For a dairy-light swap, use crumbled nutritional yeast or omit cotija/feta for a gluten-free, dairy-free version while keeping the smoky lime dressing.