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Grilled Corn & Zucchini Salad with Cilantro-Lime Dressing

Grilled Corn & Zucchini Salad is an all time favorite summer salad combining some of the freshest vegetables in season!
Prep Time20 minutes
Cook Time30 minutes
Course: Salad
Cuisine: American
Servings: 4 - 6 Servings
Calories: 346kcal
Author: Chef Cindy

Ingredients

Salad:

  • 2 large zucchini
  • 3 tablespoon olive oil
  • 4 corn on cob
  • 1 tablespoon celery salt
  • 8 cherry tomatoes cleaned & halved (or quartered)
  • salt & pepper
  • 4 oz crumbled feta cheese optional

Dressing:

  • 2 limes juiced
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon - 1 teaspoon diced jalapeno
  • 2 - 3 garlic cloves roasted & chopped
  • ½ cup cilantro cleaned & chopped

Instructions

  • Fire up the grill to a low heat. Pre-heat oven to 325°.
  • Clean & cut the zucchini into quarters by halving them lengthwise. Halve each section one more time. Cut each strip into 1 inch quarters. Place zucchini into  a bowl. Mix well with 2 tablespoon of olive oil and salt & pepper to taste.
  • Line a baking sheet with parchment paper. Spread zucchini (*and garlic) on baking sheet and roast for approximately 20-30 minutes.
  • While zucchini is roasting in the oven, shuck the corn. Rinse under running water to remove the remaining silks. Dry with a paper towel or cloth.
  • Drizzle 2 tablespoon of olive oil over the corn and spread evenly with a pastry brush (or hands). Sprinkle with celery salt.
  • Place on heated grill and rotate every 5-7 min until golden brown.
  • Remove corn from grill. When cooled enough to handle, cut the corn off the cob. 
  • Remove zucchini from the oven. Place zucchini & corn in a bowl and mix together. Add tomatoes.
  • Chop garlic.
  • For the dressing: Whisk the oil in with the lime juice. Stir in the jalapenos, garlic & cilantro until well combined.
  • Drizzle on top of the salad and stir until combined. Season with more salt & pepper to taste (feta cheese optional).
  • Place in a serving bowl. Top with a few whole leaves of cilantro and it's ready to serve!

Notes

* I like to roast my garlic while I'm using my oven for other ingredients but it's not a must for this recipe. Simply cut the top off the garlic and drizzle with a little olive oil and place in the oven with your other ingredients.

Nutrition

Calories: 346kcal | Carbohydrates: 27g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 2088mg | Potassium: 652mg | Fiber: 4g | Sugar: 11g | Vitamin A: 809IU | Vitamin C: 44mg | Calcium: 181mg | Iron: 2mg