Whether you use a grill or your oven's broiler, this Charred Corn Salad is the perfect dish to use up all that amazing fresh summer produce!
Grilling Season
Summer vegetables just taste so much better when they're in season and grilling them greatly enhances their flavor. So lets take advantage of this and make this tasty simple salad!
I got inspired to make this salad by my favorite two summer salads - the Greek Potato Salad with Feta and Olives and this awesome Mediterranean Orzo Salad. Making all three would make a great selection for a summer bbq or a garden party!
Grilling without a grill?
If you live in an apartment like me, you probably can't own a grill which makes this harder. What can you use instead? Use the broiler! It's not the same but it will do the trick and it requires no prep and no cleaning like the grill does. It's a win-win!
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Grilling Vegetables With a Broiler FAQ
Use the broiler. Get rid of the husk, cut all the corn kernels off the cob and spread them on a baking sheet. Broil for a few minutes checking often. Be careful it can burn very quickly!
Always remove the husk as it could catch fire in the oven with the broiler on. You can grill the corn cob whole but you'd need to turn it often otherwise it will just burn on one side.
Cut the zucchini into rounds or long "steaks" Turn your broiler on and spread your zucchini on a baking sheet and spray with cooking oil. Season with salt & pepper and broil for a few minutes, flip, and broil for a couple more minutes. Check the zucchini often, it can burn quickly.
Variations and Substitutions:
- Corn - If you don't have fresh corn, you can totally use frozen corn. Cook it on a pan with a splash of oil, or in the oven with the broiler on.
- Tomatoes - any variety of tomatoes work in this recipe. I chose cherry tomatoes because they don't realease too much juice into the salad.
- Onion - I use red onion in the recipe but feel free to sub ½ yellow onion or 1 shallots.
- Pecorino Romano cheese - Pecorino Romano is similar to Parmesan. It's a little saltier and made with sheeps milk istead of cows milk. Feel free to use Parmesan, feta, or crumbled goat cheese. Cotija cheese works great here too.
Italian Pecorino cheese is made with lamb rennet which means it is NOT vegetarian. The same goes for Parmigiano Reggiano, it's also made with animal rennet. There are however vegetarian versions on the market. If you want to keep the dish vegetarian, make sure to always check the package.
More seasonal summer recipes you'll enjoy
- Cucumber Radish Salad with Fresh Herbs
- Heirloom Tomato Grilled Cheese with Fresh Basil
- Light Asparagus Pasta with Fresh Herbs
📖 Recipe
Charred Corn Zucchini Salad with Pecorino
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 3-4 1x
- Category: Salad
- Method: Broil
- Cuisine: Summer
- Diet: Vegetarian
Description
Easy, quick corn and zucchini salad you can make either on the grill or in the oven. Perfect for the summer!
Ingredients
Lemon vinaigrette:
- 2 tbsp olive oil
- juice of ½ lemon
- ½ tsp maple syrup or agave
- sea salt and pepper to taste
Salad:
- 5 corn cobs
- ½ tsp sea salt
- freshly cracked pepper
- 2 tbsp avocado oil (divided)
- ½ cup grated pecorino cheese (divided)
- 2-3 zucchinis, cut into rounds
- 1 tsp garlic powder
- ½ tsp onion powder
- 2 cups cherry tomatoes, halved
- ½ red onion, chopped
Instructions
- Turn your oven broiler on. (see notes for grill instructions)
- To make the dressing, combine the olive oil, lemon juice, maple syrup, sea salt, and pepper in a small mason jar, close with a lid and shake. Set aside.
- Peel your corn cobs, cut the kernels off and spread them on a baking sheet (the bigger the better so they can grill properly)
- Season with sea salt and pepper and drizzle with 1 tablespoon of the avocado oil.
- Broil for 5-10 mins until charred. No need to toss but keep a close eye on the corn as the broiler likes to burn things FAST if you don't pay attention.
- Take out of the oven, sprinkle with the pecorino cheese and let cool.
- Cut the zucchini into ¼-1/2" slices or chop however you like.
- Spread onto a baking sheet, drizzle with the remaining 1 tablespoon avocado oil, sprinkle with the 1 teaspoon garlic powder and ½ teaspoon onion powder, and toss to coat.
- Broil for about 10 mins, tossing halfway.
- Into a big bowl add the corn, zucchini, cherry tomatoes, red onion, and toss.
- Add dressing right before serving and enjoy sprinkled with more pecorino cheese.
Notes
Grilling the corn and zucchini on a grill: Grill the corn whole and then chop the kernels off. For the zucchini, chop off the ends, cut it in half lengthwise and grill on both sides, and then chop.
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Emily Terrell says
I never thought to mix corn with zucchini. I love it! And maybe this way, I can get my family to eat it too since they love corn. Definitely want to try it!
Viano says
This is a nice recipe and it looks like something I could try.
Monidipa says
Zucchini salad is always good. I had never tried making it at home. Recipe looks really great and easy for me to make!
girija says
Healthy salad with zucchini and corn should taste delicious. Will try this salad soon.
Britt | Not Your Mom's Gifts says
So glad I stumbled upon this recipe on my meal planning day! Definitely trying this :D
Reese Woods says
Yum, this summer salad looks amazing! And I agree, I'm also looking forward to fall and winter recipes to come!
Rebecca T says
This looks so delicious! It just scream summertime with those wonderful, fresh ingredients. Definitely going on the list to try!
Nina says
I just got some zucchini at the store yesterday so it's the perfect time to make this recipe. I also love your suggestion to use goat cheese. Yummy!!!
Christie says
You had me at charred corn!! This sounds (and looks) SO good!!! Can't wait to try it!
Krizzia Scollon says
Looks like a delicious and guilt free dish!!! I need to try this!
Kayla DiMaggio says
This Charred Corn and Zucchini salad was so fresh and delicious! I served it as a side alongside some tri tip and my whole family loved it! I am definitely adding this into my recipe rotation.
Enriqueta E Lemoine says
When I'm not feeling like turning on the grill (mine is a charcoal one), I broil or cook in a grilling cast iron pan, and problem solved! This corn zucchini sala is heaven on Earth!
Chef Dennis says
I can feel the summer! This Charred Corn Salad is really delicious and my wife is still asking for more.
Jacqueline Debono says
Love the idea of making a salad with charred corn and zucchini. I can imagine how flavourful it is! Love the saltiness of pecorino too!
Christie says
I love a summer salad and this looks so amazing!!
Marta says
Great way to use seasonal veggies. Full of flavor and very satisfying.
Shobelyn Dayrit says
Love anything charred - in my meat, in pineapple and also for my zucchini when it's grilled. This is a great use of seasoned produce.
Leslie says
This is going to be SO perfect! I have so much corn and zucchini from my garden that I need to use, I can't wait to make this!
Tristin says
Made the corn and zucchini right on the grill, didn't want to heat up the house with the oven. The dressing had an amazing flavor that paired very well with the summer veggies!
Julia says
Love this seasonal salad. The flavors were super bright and made for a great weekday lunch that I had to put together very quickly.
Lori | The Kitchen Whisperer says
Oh yum!!! This summer salad is amazing! I love all the flavors! And that lemon vinaigrette is killer! Thank you so much for sharing!