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Grilled Zucchini-Corn Salad

This grilled zucchini-corn salad makes a wonderful summer side salad. Tossed with a honey-lime dressing and sprinkled with feta cheese.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 228kcal
Author Christin Mahrlig


  • 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


  • 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.


Calories: 228kcal