Full of texture and smoky flavors, this Grilled Corn and Zucchini salad with feta, basil, and red onions will taste like summer in every bite. A perfect make-ahead salad to enjoy throughout the week!
A Corn Salad That Isn’t Boring
I go absolutely nuts over fresh summer corn. Sweet, juicy, and tender, it hardly needs more than a quick dip in boiling water and a sprinkle of salt to taste divine. But after a few too many on-the-cob days, I start craving something with char, smokiness, and a little more variety.
Enter this grilled corn and zucchini salad. It’s a peak-summer mix of smoky corn, grilled zucchini, and sweet red peppers, all tossed with basil, crunchy red onion, creamy feta, and a splash of red wine vinegar. It’s full of textures and rich flavors so it doesn’t get boring. But best of all, it’s make-ahead friendly, and the kind of side that only gets better as it sits.
I enjoy this salad alongside grilled fish or chicken, but there have been plenty of times when I’ve served it with crusty bread and a side of thick tomato slices and called it dinner. So simple, and so good!
For another great corn summer salad, try my Mexican Street Corn Salad that is packed with bright, fresh flavors.
Notes For Key Ingredients
Here’s what you’ll need to make grilled corn salad:
- Fresh corn: You will need 6 ears of corn for this salad which yields about 3 cups of corn kernels. If you don’t have fresh corn, feel free to use frozen or canned.
- Red bell pepper: This time of year, I come home with peppers of all kinds from the farmer’s market so naturally, I am throwing them on the grill almost every evening. I used a red pepper for this salad but any color will work, even green.
- Zucchini: I really like grilled zucchini and while you may think it’s an odd pairing with corn, it’s actually super delicious. Look for small to medium sized zucchini which will be less watery and have a little more flavor.
- Red onion: While you could toss the onion on the grill, keeping it raw adds a crunchy texture and a bit of sharp, pungent flavor.
- Fresh basil: This is the first summer I have had incredible success with growing basil so I am adding it to everything. I do really love it in this grilled corn and zucchini salad but dill, parsley, or cilantro would also be great.
- Red wine vinegar: The salad needs some tang to cut through the sweetness of the corn. I like to red wine vinegar but lemon juice would be equally delicious.
- Feta: Adds a creamy, salty bite that balances the sweetness of the corn and peppers.
Variations And Substitutions
- I don’t like zucchini —> Use cucumbers or grill up some more peppers, instead.
- Add more veggies —> Try adding diced avocado and/or cherry tomatoes for additional flavor, color, and texture.
- Switch up the acid —> Instead of vinegar, use lime juice or lemon juice.
- Cheese —> Substitute the feta cheese with goat cheese, parmesan cheese, mozzarella pearls, cotija cheese or queso fresco.
- Add a grain —> You can add more heft to this salad by adding farro, barley or quinoa.
- Make it spicy —> If you’d like to add some heat, add in some grilled jalapeños or shishito peppers—yum!
How To Make Grilled Corn And Zucchini Salad
This grilled corn and zucchini salad is simple to pull together. Here’s a quick overview of the process, including step-by-step photos. You’ll find the full list of ingredients and measurements in the recipe card below.
Step 1. Grill the veggies: Place the peppers, zucchini, and corn directly on the hot grill grates, working in batches if needed. Grill until everything is lightly charred, about 6 to 10 minutes depending on the vegetable. (The zucchini will need the least amount of time, about 3 minutes a side, while the peppers and corn will likely need 10 to 12 minutes total.)
Step 2. Remove kernels and chop the vegetables: Transfer the corn to a cutting board and let it get cool enough to handle. Cut kernels from the corn, and place them in a large bowl. Chop the bell pepper and zucchini into bite-sized pieces and add to the bowl.
Step 3. Toss the salad: Add the red onion, chopped basil, half of the feta, vinegar, salt, pepper, and the rest of the olive oil. Toss to combine. This salad will be delicious served immediately, at room temperature, or cold from the fridge.
What Is The Best Way To Cut Corn Kernels Off The Cob?
For years, I used that “trick” where you balance the cob on top of an upside-down smaller bowl set inside a larger mixing bowl. But I’ve long given it up. It dirties extra bowls, it’s clumsy (kernels still end up on the floor), and nothing makes me cringe more than the knife clanking against the bowl with every cut.
These days, I keep it simple: I slice the kernels straight off the cob on a cutting board. Easy peasy. And the few rogue kernels that go flying? Let’s just say my dogs think it’s the best part of corn season.
The Best Way to Grill Zucchini
If you’ve ever tried grilling zucchini coins or diagonal wedges, you know how tricky they can be—half of them slip through the grates, and the rest tend to overcook in a flash.
Cutting the zucchini into planks (as this recipe suggests) makes them much easier to handle on the grill and helps them keep their shape.
The only exception is if your zucchini are especially thick (over about 1 ½ inches in diameter). In that case, planks won’t soften enough in the center, so wedges will be your best bet.
Recipe Tips
- Re-fresh the salad before serving. If the salad has been in the fridge overnight, refresh the flavors by adding a little more vinegar and seasoning.
- No grill, no problem! Use a large skillet and sauté the corn kernels, red peppers, and zucchini in batches until nicely charred.
- Soak the raw onions. If you prefer a less pungent onion flavor, soak the diced onion in the vinegar while you grill the veggies.
Frequently Asked Questions
One of the best things about this salad is that it actually tastes even better after it sits for a while or even a few days later. So yes, absolutely make it ahead! But if possible, wait to add the feta, basil, and red wine vinegar until right before serving so everything stays fresh and flavorful.
Stored in an airtight container, this grilled corn and zucchini salad will keep well in the fridge for up to 3–4 days. It’s sturdy enough to hold up beautifully and makes fantastic leftovers.
Yes! While fresh summer corn gives the very best flavor, frozen corn works surprisingly well. Just thaw it completely, pat it dry, and give it a quick char in a hot skillet or cast-iron pan before adding it to the salad. This helps mimic that smoky, grilled flavor.
Absolutely. Simply leave out the feta or swap it for your favorite dairy-free cheese. The salad is still full of flavor thanks to the variety of grilled veggies, fresh basil, and tangy vinegar.
Nope! Raw corn salads are delicious. You can use all raw corn or use half grilled and half raw kernels for more interesting textures and flavors.
Serving Suggestions
This salad is a excellent paired with just about anything that comes off the grill or out of the oven. Try it with any of these mains:
- BBQ Chicken Thighs.
- Grilled Korean-Style Short Ribs
- Grilled Chicken Caprese
- Poblano Turley Burger
- Panko Crusted Cod
I also like to use the leftovers in burrito bowls, or make quesadillas with lots of cheddar cheese.
Storing Tips
Leftover grilled corn and zucchini salad keeps well in the fridge stored in an airtight container for up to 4 days. Let it come to room temperature before serving or quickly toss in a warm skillet just to kill the chill.
I don’t recommend freezing this salad.
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Thank you!~Sandra
Grilled Corn and Zucchini Salad
Ingredients
- 6 ears fresh corn
- 2-3 small zucchini, halved lengthwise (see notes)
- 2 small red bell peppers, quartered, stems and seeds removed
- 3 tablespoons olive oil, divided
- kosher salt, freshly ground black pepper
- 1/2 cup diced red onion (about 1/2 medium onion)
- 1/3 cup thinly sliced fresh basil, plus more for garnish
- 4 ounces feta cheese, crumbled (about 1 cup)
- 3 tablespoons red wine vinegar, plus a splash more if needed
- 1/2 teaspoon honey (optional-see notes)
Instructions
- Preheat the grill to medium-high.
- Brush the corn, zucchini, and red peppers with about 1 1/2 tablespoons olive oil. Season with salt and pepper to taste.
- Place the all the vegetables directly on the grill grates, working in batches if needed. Close the lid and let cook undisturbed for 2-3 minutes. At this point, you can start turning the vegetables every so often and shift them around so they cook evenly. Grill until lightly charred, about 6 to 10 minutes depending on the vegetable. (The zucchini will need the least amount of time, about 3 minutes a side, while the peppers and corn will likely need 8 to 10 minutes total.)
- Transfer the vegetables to one or two large cutting boards and let the corn cool enough to handle. Cut kernels from the corn, and place them in a large bowl. Chop the bell pepper and zucchini into bite-sized pieces and add to the bowl.
- Add the red onion, chopped basil, feta, vinegar and another few pinches of salt and pepper. In a small bowl, combine the vinegar, remaining 1 1/2 tablespoons olive oil and honey, if using. Drizzle over the salad and toss to combine.
- Taste and adjust seasoning, if necessary, by adding a little more vinegar, salt and/or pepper. This salad will be delicious served immediately, at room temperature, or cold from the fridge.
Notes
- Zucchini: If you’ve ever tried grilling zucchini coins or diagonal wedges, you know how tricky they can be—half of them slip through the grates, and the rest tend to overcook in a flash. Cutting the zucchini into planks (as this recipe suggests) makes them much easier to handle on the grill and helps them keep their shape. The only exception is if your zucchini are especially thick (over about 1 ½ inches in diameter). In that case, planks won’t soften enough in the center, so wedges will be your best bet.
- Honey: If you’re using peak-season sweet corn, you can easily omit the honey because the corn will be so sweet. When corn is out of season and needs a little boost, add the honey.
- Re-fresh the salad before serving. If the salad has been in the fridge overnight, refresh the flavors by adding a little more vinegar and seasoning.
- No grill, no problem! Use a large skillet and sauté the corn kernels, red peppers, and zucchini in batches until nicely charred.
- Soak the raw onions. If you prefer a less pungent onion flavor, soak the diced onion in the vinegar while you grill the veggies.
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