Grilled Zucchini and corn tossed with a lime-honey dressing and sprinkled with feta cheese pairs great with any grilled meat. It’s simple to toss together and is full of fresh, summer flavor. The honey and lime balance each other well and contribute a little sweetness and a little acidity.
Add in the saltiness of feta cheese and a touch of fresh thyme and you have yourself a winning summer side.
Summer will be over soon so I wanted to go ahead and get my last zucchini recipe posted. School started back for my kids today and once that happens it starts to feel like summer is over even though it isn’t technically. It won’t be long before apple and pumpkin recipes are everywhere. NOTE: Originally published August 20, 2014.
It’s been a busy week and I’ve just returned from spending a few days in Asheville, NC at Food Blog Forum. Have you ever been to Asheville? It’s such a lovely place, especially Biltmore Estate. Look at this fabulous view. This picture was taken from an outdoor venue on the estate where we had a fabulous dinner catered by Biltmore chefs.
Variations and Additions
This recipe is easily customizable based on your preferences and what you have on hand.
- Use goat cheese instead of feta cheese.
- Sprinkle with toasted pine nuts or pepitas for some crunch.
- Add some sliced green onion.
- Add some chopped fresh mint, dill or basil.
How To Store Grilled Zucchini-Corn Salad
Leftovers will keep in an airtight container in the refrigerator for 4 days. Can be served chilled or slightly warmed.
More Zucchini Recipes
- Fresh Corn and Zucchini Saute
- Fried Zucchini Chips
- Zucchini Moussaka
- Taco Zucchini Boats
- Baked Zucchini Fries
Grilled Zucchini-Corn Salad
Ingredients
- 3 zucchini,, sliced lengthwise into 1/2-inch thick planks
- 3 ears corn,, husks and silks removed
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lime juice
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1/3 cup feta cheese crumbles
Instructions
- Heat grill to medium-high.
- Drizzle zucchini and corn with olive oil and sprinkle with salt and pepper.
- Place corn and zucchini on grill, turning about every 4 minutes to get evenly charred.
- Remove corn and zucchini from grill. Cut the kernels from the corn and place in a large bowl. Cut the zucchini into bite-sized pieces and place in bowl with corn.
- In a small bowl mix together lime juice, vinegar, honey, salt, pepper, red pepper flakes, and 1 tablespoon olive oil.
- Pour dressing over corn and zucchini. Sprinkle with feta cheese.
- Can be served warm, room temperature, or chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally pubblished August 20, 2014.
Disclosure: This post may contain affiliate links.
Can’t believe summer is flying by so fast and your kids are back to school already. Hope they had a great first day 🙂 Biltmore Estate is stunning and that’s awesome that they held the food blogger forum there. I love this pretty salad. I can’t get enough of zucchini and corn and this looks like the perfect summer dish!
Waah!! @Christin Thanks for sharing this recipe, I really need this. My son loves Zucchini and I know he would loved this. Btw great blog you got here, I think I’ll be your avid visitors by now. I hope for more recipe to come. Keep going =)
This salad looks so tasty! But if you’re making dishes with zucchini you should always buy veggies that are no longer than 8 inches. According to this tip: http://www.listonic.com/protips/get/soeextwjle longer zucchini can be bitter.
wow that estate looks beautiful! the salad looks delicious also.. loving the look of the grilled veggies.
Looks good!
Thanks Matt!
This place looks so beautiful!!! And your grilled zucchini and corn salad sounds so tasty!!
It is one of the most lovely places to visit any time of year.
So many kids going back to school already! Mine is home until after Labor Day…I want to savor every bit of summer since it went by too fast! I am craving fresh corn constantly – this is a great recipe to use it for!
I wish mine didn’t go back until after Labor Day! Hate feeling like summer is over when it isn’t.
This salad is the epitome of summer…I can’t get enough of corn and zucchini, and grilled is the best! The food blogger forum sounded wonderful. I need to find one in my neck of the woods!
It was tons of fun. Nice to meet so many people and eat tons of delicious food!
This looks soooo good! Zucchini and corn are an awesome combo!!
Thanks Karen! I think so too!
I hope your kids had a great first day of school! And that Biltmore Estate looks like something from Downton Abbey! How cool. This grilled zucchini and corn salad looks delicious, perfect end of summer dish.
They’re teenagers so of course the first day of school was “boring” 🙂
It really is like something out of Downto Abbey!