Grilled Zucchini Corn Salad

This smoky vegetable salad by Uproot Kitchen makes a great side for your grilling party. Juicy corn kernels and tender zucchini are dressed in a tangy lemon-basil vinaigrette. To make this vegan-friendly just leave out the feta cheese.

Ingredients for servings

    Grilled Zucchini Corn Salad

  • 3 medium zucchinis halved lengthwise

  • 2 large ears of corn husk and silk removed

  • 0.25 cup feta cheese, crumbled

  • 2 tablespoon lemon juice

  • 1 tablespoon olive oil

  • 0.25 cup packed basil leaves

  • Black Pepper to taste


  • Heat the grill on medium (clean the grates as necessary to avoid sticking). While grill is heating, lightly grease zucchini and corn with oil.

  • Place zucchini and corn over direct flames on the grill for 10 minutes, turning every few minutes for grill marks.

  • After 10 minutes, move the corn away from direct heat but still leave it inside the grill. Flip zucchini and cook for another 5 minutes until easy to pierce with a fork, but not soft. Remove the vegetables from the grill and allow them to cool slightly.

  • Slice zucchini width-wise into 1/2″ chunks and cut corn off the cob. Thinly slice the basil.

  • Toss vegetables with feta cheese crumbles, lemon juice, olive oil, and sliced basil. Serve as a side dish at room temperature or cold.

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