This vibrant summer side dish combines charred corn and zucchini with a zesty basil dressing and salty feta. It is a texturally diverse salad that works well as a light lunch or a companion to grilled proteins.
List of ingredients
- 2-3 ears corn – husks and silk removed
- 2-3 zucchini – ends trimmed and cut into quartered wedges
- 2 Tbsp neutral oil – such as avocado oil
- ¾ tsp Kosher salt – for seasoning the vegetables
- ¼ tsp freshly ground black pepper – for seasoning the vegetables
- ⅓ cup feta – crumbled
- ⅓ cup walnuts – toasted and roughly chopped
- ¼ cup scallions – thinly sliced
- ¼ – ½ cup basil vinaigrette – or another light vinaigrette option
- Flaky sea salt – used for final seasoning before serving
step-by-step instructions
- Season the zucchini: Place the quartered zucchini wedges into a large mixing bowl. Drizzle with 2 Tbsp of avocado oil and add ¾ tsp Kosher salt and ¼ tsp freshly ground black pepper, tossing until the pieces are evenly coated.
- Grill the vegetables: Preheat your grill to medium-high heat. Once hot, apply nonstick grill spray to the grates to prevent sticking. Place the shucked corn and the seasoned zucchini wedges directly on the grates, cooking for 3-4 minutes per side (roughly 12-14 minutes total) until the corn is charred and the zucchini is tender with a creamy interior.
- Process the vegetables: Remove the vegetables from the heat and let them cool for about 5 minutes. Use a sharp knife to slice the corn kernels off the cob and cut the zucchini wedges into ½-inch pieces, then transfer both to a large mixing bowl.
- Combine and serve: Add the crumbled feta, toasted chopped walnuts, and sliced scallions to the bowl with the vegetables. Drizzle with ¼ to ½ cup of basil vinaigrette and toss to coat everything thoroughly. Adjust seasoning to taste and serve immediately or at room temperature with a pinch of flaky sea salt.
Professional Grilling Techniques
Managing Grill Temperature for Proper Char
Maintaining a medium-high heat is essential for achieving the desired char without burning the exterior before the interior cooks. If the grill is too hot, the zucchini will blacken and taste bitter; if it is too low, the vegetables will steam rather than sear. Use a grill thermometer to stay between 375°F and 425°F.
Preventing Vegetable Adhesion
Zucchini has a high water content and can easily stick to metal grates. Using a high-smoke point oil like avocado oil on the vegetables, combined with a light coating of nonstick spray on the grates, creates a barrier. Avoid using butter or extra virgin olive oil for grilling as they burn at lower temperatures.
Timing the Corn and Zucchini
Corn typically takes longer to reach full char than zucchini wedges do to reach tenderness. Start the corn first, and add the zucchini once the corn has completed its first rotation. This ensures both vegetables finish cooking at the same time, preserving the structural integrity of the zucchini.
Using a Grill Basket for Smaller Pieces
If you prefer smaller zucchini pieces or are working with a grill that has wide gaps, a perforated grill basket is a useful tool. This allows the heat and smoke to penetrate the vegetables while preventing them from falling through the grates. It also makes tossing the vegetables easier during the cooking process.
Ingredient Selection and Substitutions
Choosing the Best Summer Corn
Select corn ears with bright green husks that feel tight against the cob. Avoid husks that are yellowing or drying out, as this indicates the corn is past its prime and may be starchy. When you peel back the husk, the kernels should be plump, moist, and milky when pierced.
Selecting the Right Zucchini Size
Choose medium-sized zucchini rather than jumbo ones. Larger zucchini tend to have larger seeds and a higher water content, which can lead to a mushy texture after grilling. Medium zucchinis provide a denser flesh that holds up better to high heat and retains a creamy consistency.
Alternative Nut Options for Texture
While toasted walnuts provide a classic earthy flavor, toasted pecans or slivered almonds are excellent substitutes. Almonds offer a harder crunch, whereas pecans provide a richer, buttery taste. Always toast the nuts in a dry pan over medium heat for 3-5 minutes to enhance their aromatic oils.
Cheese Alternatives for Different Profiles
If feta is too salty, try using crumbled goat cheese for a more tangy and creamy experience. For a dairy-free version, omit the cheese and add diced avocado or a sprinkle of nutritional yeast to maintain a savory depth. Ensure any replacement cheese is a microbial-rennet variety for consistency.
Flavor Variation Ideas
Adding Fresh Summer Produce
To increase the volume and color of the salad, fold in halved cherry tomatoes or diced red bell peppers. These additions provide a burst of acidity and sweetness that complements the smokiness of the charred corn. Stir them in at the final assembly stage to keep them fresh.
Introducing a Spicy Element
For a spicy kick, grill a whole jalapeño alongside the corn and zucchini. Once charred, remove the seeds and finely mince the pepper before stirring it into the vinaigrette or tossing it directly into the salad. This adds a subtle heat that balances the richness of the feta.
Enhancing with Additional Herbs
If your vinaigrette is mild, add a handful of freshly chopped flat-leaf parsley or cilantro. These herbs introduce a bright, grassy note that cuts through the charred flavors. Mix the herbs in just before serving to prevent them from wilting due to the heat of the vegetables.
Incorporating Creamy Components
Diced avocado added during the assembly phase provides a luxurious texture that pairs well with the crunch of the walnuts. To prevent the avocado from browning, toss the pieces in a small amount of the basil vinaigrette before adding them to the rest of the salad.
Serving and Presentation Suggestions
Pairing with Main Courses
This salad serves as an ideal accompaniment to grilled proteins such as lemon-herb chicken or seared salmon fillets. The acidity of the vinaigrette cleanses the palate between bites of rich meat. It also works well as a side for grilled tofu steaks or plant-based burgers.
Creating a Grain-Based Bowl
Transform this side salad into a main course by serving it over a bed of cooked quinoa, farro, or couscous. The grains absorb the excess vinaigrette and provide additional satiety. Top the bowl with a poached egg or grilled shrimp for extra protein.
Platter Arrangement for Entertaining
For parties, arrange the salad on a wide, shallow platter rather than a deep bowl to showcase the charred colors of the vegetables. Garnish the top with extra crumbles of feta, whole toasted walnut halves, and a few sprigs of fresh basil for a professional appearance.
Temperature Considerations
This dish is versatile and can be served warm, at room temperature, or chilled. Serving it warm highlights the smokiness of the grill, while serving it chilled emphasizes the freshness of the basil vinaigrette. Room temperature is often preferred for the best balance of flavors.
Storage and Preservation
Refrigeration Guidelines
Store any leftovers in an airtight container in the refrigerator for up to three to four days. The grilled vegetables will maintain their flavor, though the zucchini may release some additional moisture over time. Store the dressing separately if you plan to keep the salad for more than 24 hours.
Maintaining Nut Crunchiness
Walnuts can lose their crunch if they sit in the dressing for too long. To keep the texture, store the toasted walnuts in a separate small container and stir them back into the salad just before eating. This ensures the contrast between the creamy zucchini and crunchy nuts remains.
Preventing Feta Discoloration
Feta can sometimes take on the color of other ingredients, such as the green from the basil vinaigrette. To avoid this, fold the feta in gently at the end of the mixing process. Using high-quality feta stored in brine typically results in better color retention.
Refreshing the Salad After Storage
When reheating or serving from the fridge, the flavors may mute slightly. Add a fresh squeeze of lemon juice or an extra teaspoon of vinaigrette to brighten the profile. Gently toss the salad to redistribute the oil and salt before serving.
Make-Ahead Strategies
Prepping the Vegetables
Zucchini can be trimmed and quartered up to 24 hours in advance and stored in a sealed bag. However, avoid seasoning them with salt until just before they hit the grill. Salting too early draws out moisture through osmosis, which prevents the vegetables from searing properly.
Advance Vinaigrette Preparation
The basil vinaigrette can be made up to two weeks in advance and stored in a glass jar in the refrigerator. Because the oil may solidify in cold temperatures, let the dressing sit at room temperature for 15 minutes and shake vigorously before drizzling it over the salad.
Toast and Chop Nuts Early
Walnuts can be toasted and chopped several days ahead of time. Store them in an airtight container in a cool, dry place or the refrigerator to prevent the oils from becoming rancid. This saves significant time during the final assembly of the dish.
Scheduling the Grill Process
The corn and zucchini can be grilled a few hours before the event and allowed to cool to room temperature. This is often preferable as it prevents the feta from melting and the herbs from wilting. Once cooled, they are ready for a quick toss with the remaining ingredients.
Troubleshooting Common Issues
Fixing Mushy Zucchini
If the zucchini becomes too soft, it is usually due to overcooking or using oversized vegetables. To prevent this, ensure the grill is hot enough to sear the outside quickly. If you encounter mushy results, reduce the cooking time by 1-2 minutes per side in future batches.
Dealing with Uneven Corn Char
Uneven charring often happens when the corn is not rotated frequently or the grill has cold spots. Rotate the ears every 3 minutes to ensure all sides contact the heat. If some spots remain pale, use tongs to press the corn firmly against the grates for 30 seconds.
Balancing Overly Salty Feta
If the combination of feta and Kosher salt makes the salad too salty, add a touch of honey or maple syrup to the vinaigrette. The sweetness counteracts the sodium without altering the fundamental flavor profile. Adding more unsalted vegetables, like cucumber, can also dilute the saltiness.
Managing Excess Liquid in the Bowl
If the salad looks watery, it is likely because the zucchini was not allowed to cool sufficiently before being cut and dressed. Let the grilled vegetables rest for at least 5 minutes to let the juices redistribute. You can also drain the bowl slightly before adding the final dressing.
Frequently Asked Questions
Can I make this without a grill?
Yes, you can use a cast-iron grill pan or a heavy skillet over medium-high heat. Add a small amount of oil and sear the zucchini and corn until charred, turning occasionally. While you won’t get the same smoky flavor, the texture will be very similar.
How do I store the leftovers?
Keep the salad in an airtight container in the fridge for 3-4 days. For the best quality, keep the toasted walnuts separate and add them just before serving to maintain their crunch.
Can I use frozen corn?
Frozen corn can be used, but it will not char as well as fresh corn on the cob. Thaw the corn completely and pat it dry with paper towels before sautéing it in a pan with oil until browned to mimic the grilled effect.
Is this salad suitable for meal prep?
It is moderately suitable. The grilled vegetables and dressing hold up well, but the feta and walnuts are best added daily. Portion the vegetables and dressing into containers, then add the toppings fresh each morning.
Print
Grilled Zucchini & Corn Salad with Basil Vinaigrette
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free, Vegetarian
Description
This grilled zucchini and corn salad is our latest summer obsession. Charred vegetables are tossed with a vibrant basil vinaigrette, toasted walnuts, and crumbled feta, creating a salad that’s bold, fresh, and full of texture.
Ingredients
- 2–3 ears corn, husks and silk removed
- 2–3 zucchini, ends trimmed, cut into quartered wedges
- 2 Tbsp neutral oil
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup feta, crumbled
- ⅓ cup walnuts, toasted, roughly chopped
- ¼ cup scallions, thinly sliced
- ¼ – ½ cup basil vinaigrette
- Flaky sea salt, for serving
Instructions
- Season the zucchini: Place quartered zucchini wedges in a large mixing bowl, then drizzle with 2 Tbsp avocado oil, ¾ tsp Kosher salt, and ¼ tsp freshly ground black pepper. Toss to thoroughly coat.
- Grill the corn and zucchini: Preheat a grill to medium-high. When hot, coat with nonstick grill spray. Place shucked corn and seasoned zucchini wedges directly on grill grates, then cook for 3-4 minutes per side, about 12-14 minutes total, or until the corn is charred on all sides and the zucchini is tender and has almost a creamy texture.
- Cut the veggies: Allow the corn and zucchini to cool for about 5 minutes, then use a sharp knife to cut the kernels off of each ear of corn. Slice the zucchini into ½-inch pieces. Place in a large mixing bowl.
- Assemble the salad: To the zucchini and corn, add ⅓ cup crumbled feta, ⅓ cup chopped toasted walnuts, and ¼ cup thinly sliced scallions. Drizzle with ¼ cup of basil vinaigrette (or whichever dressing you’re using), then toss to thoroughly coat. Taste and adjust seasoning as needed. Serve immediately or at room temperature with a generous pinch of flaky sea salt.
Notes
Leftover basil vinaigrette will keep for up to 2 weeks in a fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 248 kcal
- Sugar: 3 g
- Sodium: 588 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 11 mg