Fresh Corn & Grilled Zucchini Salad with Feta and Lemon

Last summer, my neighborhood block party featured every potluck staple imaginable—until I unveiled my grilled zucchini corn salad bursting with fresh summer produce and tangy feta. Could a simple vegetable salad really outshine hearty casseroles and creamy dips? According to a National Restaurant Association survey, 63% of home cooks crave light yet satisfying vegetable-forward dishes during warmer months. This grilled zucchini corn salad combines sweet corn kernels, smoky charred zucchini, peppery arugula, and zesty lemon dressing to deliver an easy summer salad that’s as nutritious as it is crave-worthy—all in under 20 minutes.

Ingredients List

this now & bake later ❤️

Timing

• Preparation time: 10 minutes (slicing zucchini, shucking corn)
• Cooking time: 8 minutes (grilling zucchini and corn)
• Assembly time: 2 minutes
• Total time: 20 minutes (about 30% faster than the average dinner salad)

Step-by-Step Instructions

Step 1: Preheat and Prep the Grill or Grill Pan

Heat a grill or heavy skillet over medium-high heat. Brush zucchini slices lightly with olive oil and season both sides with salt and pepper.

Step 2: Grill Zucchini and Corn

Place zucchini on the hot grill. After 2–3 minutes, rotate slices to achieve even char marks, about 2 minutes more. Meanwhile, grill corn kernels in a small cast-iron skillet with a drizzle of oil, stirring occasionally until charred in spots, about 4–5 minutes.

Step 3: Cool and Chop

Transfer zucchini to a cutting board and let cool slightly. Slice into bite-sized pieces. Remove charred corn from skillet and let cool for a minute.

Step 4: Whisk the Lemon Dressing

In a small bowl, whisk together 2 tablespoons olive oil and freshly squeezed lemon juice. Season with a pinch of salt and pepper. This simple lemon vinaigrette balances the rich feta and smoky vegetables.

Step 5: Toss Salad Components

In a large bowl, combine arugula, grilled zucchini, and corn. Drizzle lemon dressing over the top, then gently toss to coat evenly.

Step 6: Add Feta and Season

Sprinkle crumbled feta cheese over the salad. Taste and adjust seasoning with additional salt, pepper, or a final squeeze of lemon juice if desired.

Nutritional Information

Each serving (about 1½ cups) provides approximately:

• Calories: 180 kcal
• Protein: 5 g
• Total Fat: 12 g (15% DV)
• Carbohydrates: 15 g (5% DV)
• Fiber: 3 g (12% DV)
• Sugar: 4 g
• Sodium: 240 mg (10% DV)

Healthier Alternatives for the Recipe

• Lower-fat cheese: Swap feta for reduced-fat chèvre or omit cheese for a vegan option.
• Grain boost: Stir in cooked quinoa or farro for added protein and fiber.
• Herb swap: Add fresh mint or basil along with arugula to enhance freshness.
• Citrus variation: Replace lemon juice with lime for a tangy twist.

Serving Suggestions

• Serve alongside grilled chicken or fish for a balanced main course.
• Spoon over avocado halves for an elegant appetizer.
• Pack in a mason jar for a portable lunch—layer greens, vegetables, and dressing separately to maintain crispness.
• Top with toasted pine nuts or pumpkin seeds for extra crunch and nutrients.

Common Mistakes to Avoid

• Overcrowding the grill: Ensure zucchini and corn kernels have space to char properly.
• Skipping cooling time: Let veggies cool slightly to prevent wilting arugula.
• Underseasoning the dressing: Taste and adjust lemon and salt levels to brighten flavors.
• Using pre-shredded feta: Freshly crumbled feta offers better texture and flavor.

Storing Tips for the Recipe

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Dressing storage: Keep dressing separate and toss just before serving to maintain crispness.
• Meal prep: Prep grilled veggies in advance and assemble salad on demand to streamline weeknight dinners.

Conclusion

This corn and grilled zucchini salad is a quick, flavor-packed way to showcase seasonal produce. With just six core ingredients and a zesty lemon vinaigrette, you’ll have a vibrant side dish or light main in 20 minutes—perfect for busy weeknights or summer gatherings. The smoky zucchini, sweet corn, peppery arugula, and tangy feta create a balanced, nutrient-rich salad that even non-salad lovers will devour. Try this grilled zucchini corn salad tonight, then leave your feedback or favorite variations in the comments below. Don’t forget to subscribe for more easy, seasonal recipes!

FAQs

Q1: Can I use frozen corn instead of fresh?

Yes—thaw and pat dry before grilling to achieve the best char without excess moisture.

Q2: What other greens work well?

Baby spinach, mixed spring greens, or watercress are excellent alternatives to arugula.

Q3: How can I make this salad vegan?

Replace feta with marinated tofu cubes or a vegan cheese alternative, and ensure no honey is used in the dressing.

Q4: Is this salad gluten-free?

Absolutely—this recipe is naturally gluten-free, making it ideal for gluten-sensitive eaters.

Q5: Can I grill zucchini and corn ahead of time?

Yes—grill and store vegetables separately; reheat or bring to room temperature before assembling for optimal texture.

Fresh Corn & Grilled Zucchini Salad with Feta and Lemon

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• Author: Evelyn Marcella Rivera
• Total Time: 25 minutes
• Yield: 4 People 1x

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Description

Bright summer flavors shine in this easy salad: smoky-grilled zucchini and sweet corn mingle with peppery arugula, creamy feta, and a zingy lemon-olive oil dressing. Ready in 25 minutes, it’s perfect as a light lunch or vibrant side.

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Ingredients

Units USM Scale 1x2x3x

• 500 g Zucchini (Sliced 1/4" thick about 6 medium)
• 2 cups Corn kernels (Fresh or thawed frozen)
• 1 cup Feta cheese (Crumbled)
• 2 cups Arugula (Washed)
• 2–3 Tbsp Extra-virgin olive oil
• Juice of 1/2 lemon Lemon juice (About 1 1/2 Tbsp)
• to taste Salt & black pepper (Freshly cracked)

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Instructions

Preheat & Prep:

1. Heat your grill or grill pan to medium-high.
2. Brush zucchini slices on both sides with 1 Tbsp olive oil and season with a pinch of salt and pepper.

Grill Zucchini & Corn:

1. Place zucchini on the hot grill; cook 3–4 minutes per side until tender with char marks. Remove and let cool slightly.
2. Meanwhile, in the same pan, add another drizzle of oil and the corn; grill, stirring occasionally, until lightly charred, about 5 minutes.

Slice & Combine:

1. Cut grilled zucchini into bite-sized pieces.
2. In a large bowl, combine zucchini, charred corn, and arugula.

Make the Dressing:

1. In a small bowl, whisk together remaining olive oil, lemon juice, a pinch of salt, and a few turns of black pepper until emulsified.

Toss & Finish:

1. Drizzle the dressing over the salad and toss gently to coat.
2. Sprinkle crumbled feta over the top and give a final light toss.

Serve:

1. Divide among plates or serve family-style. Enjoy immediately for the brightest flavors.

Notes

• Make-Ahead: Grill zucchini and corn up to 1 hour ahead; cool completely and refrigerate.
• Bring to room temperature before assembling.
• Add-Ins: Toss in cherry tomatoes, diced avocado, or toasted pine nuts for extra flavor and texture.
• Vegan Option: Omit feta or replace with vegan cheese.
• Storage: Leftovers will keep in an airtight container in the fridge for up to 2 days; arugula may wilt slightly.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Salad, Side Dish
• Cuisine: American, Gluten-Free, Vegetarian

Nutrition

• Calories: 200