Grilled Zucchini and Corn Salad with Feta and Lime

There’s something refreshing about a vibrant salad, especially one that brings together the smoky flavors of grilled veggies with the creaminess of feta. This Grilled Zucchini Corn Salad with Feta and Lime is a perfect way to embrace seasonal ingredients while offering a light and satisfying dish for any occasion. Whether you need a side for a summer barbecue or a quick weekday meal, this salad hits the mark with ease. The high heat of grilling brings out the natural sweetness in corn and gives the zucchini a tender texture that’s just divine. Toss in some fresh lime juice and cilantro, and you’ve got a dish that’s bursting with flavor.

Why You’ll Love This Recipe

• It highlights fresh vegetables, making use of summer produce beautifully.
• Quick and simple to prepare with minimal clean-up.
• Perfect as a main dish or a refreshing side.
• The combination of zesty lime and creamy feta adds an irresistible flavor punch.
• Grilling enhances the natural sweetness of the corn while giving zucchini a nice char.

Ingredients

• 3 medium zucchini, sliced lengthwise (about 450 g)
• 3 ears corn, husked (about 450 g)
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (75 g) crumbled feta
• 1/4 cup (15 g) fresh cilantro, chopped
• 2 tablespoons (30 ml) lime juice
• 1 teaspoon (7 g) honey
• 1/2 teaspoon (2 g) chili powder
• Salt and pepper to taste

Ingredient Notes

Zucchini is great for adding a light texture, while corn brings sweetness and crunch. Choosing ripe, fresh ingredients makes a noticeable difference in flavor. Feta can be swapped for goat cheese if you prefer a tangier taste.

Kitchen Tools Needed

• Grill or grill pan
• Tongs
• Knife and cutting board
• Mixing bowl
• Whisk

Step-by-Step Instructions

1. Preheat your grill to medium-high heat. If you’re using a grill pan, place it over medium-high on the stovetop.
2. Brush the zucchini slices and corn with olive oil. Season with salt and pepper to taste.
3. Place the corn on the grill, cooking for about 10 minutes. Turn occasionally until it develops a nice char. Grill the zucchini for 2 to 3 minutes on each side until tender and marked.
4. Once done, remove the corn from the grill and let it cool slightly. Carefully cut the kernels off the cob. Chop the grilled zucchini into bite-sized pieces.
5. In a separate bowl, whisk together lime juice, honey, chili powder, and a pinch of salt and pepper.
6. In a large mixing bowl, combine the grilled zucchini, corn, crumbled feta, and chopped cilantro.
7. Drizzle the dressing over the vegetables and toss gently until everything is well coated.

Pro Tips

• For extra flavor, try marinating the zucchini in olive oil with minced garlic for a bit before grilling.
• Make sure to turn the corn regularly on the grill for even cooking and charring.
• Allow the grilled veggies to cool a bit before cutting; this helps keep their shape intact.
• If you want to save some time, you can use frozen corn; just set it out to thaw beforehand.

Common Mistakes

• Overcooking the zucchini can make it mushy; aim for a slight crispness.
• Not seasoning the veggies adequately can lead to a bland salad.
• Rushing the cooling process of the corn can make cutting the kernels off harder.

Variations

• Add diced bell peppers or red onions for additional crunch and color.
• Replace feta with diced avocado for a creamier texture.
• Toss in some black beans for a protein boost and a heartier dish.
• Sprinkle with toasted sunflower seeds or pumpkin seeds for added crunch.

Serving Suggestions

Serve this salad chilled or at room temperature. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light lunch. A slice of crusty bread on the side can make it even more satisfying.

Storage Instructions

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The salad may become slightly watery as the vegetables release moisture, so give it a gentle stir before serving again.

Reheating Tips

This salad is best enjoyed cold, so reheating isn’t recommended. However, if you’d like to warm it slightly, toss it in a pan over low heat for a few minutes, just until warmed through.

Nutrition Estimate

Approximately 180 calories, 6 g protein, 18 g carbs, and 8 g fat per serving.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: American
Course: Salad
Calories: 180

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, you can grill the zucchini and corn a day in advance and toss everything together the day of serving for the best flavor.

Is this salad suitable for meal prep?
Definitely! Just keep the dressing separate until you’re ready to eat to avoid sogginess.

Can I use canned corn instead of fresh?
While fresh corn is recommended for the best flavor, canned corn can work in a pinch. Just be sure to drain it well.

What other dressings can I use?
A simple vinaigrette or even a yogurt-based dressing can complement the flavors nicely.

There’s nothing quite like the mix of smoky, savory, and tangy flavors in this salad. Perfect for those summer days when you want something quick, healthy, and delicious—enjoy!

Print Recipe

Grilled Zucchini Corn Salad with Feta and Lime

A refreshing salad featuring smoky grilled zucchini and corn, creamy feta, and zesty lime juice, perfect for summer gatherings.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Salad, Side

Cuisine: American

Keyword: Corn Salad, Feta Salad, Grilled Salad, summer salad, Zucchini Salad

Servings: 4 servings

Calories: 180kcal

Ingredients

Grilled Vegetables

• 3 medium zucchini, sliced lengthwise (about 450 g) Zucchini adds a light texture.
• 3 ears corn, husked (about 450 g) Brings sweetness and crunch.
• 2 tablespoons olive oil For brushing the veggies.

Salad Assembly

• 1/2 cup crumbled feta Can be swapped for goat cheese.
• 1/4 cup fresh cilantro, chopped Adds freshness.
• 2 tablespoons lime juice For acidity and flavor.
• 1 teaspoon honey Balances the acidity.
• 1/2 teaspoon chili powder For a hint of spice.
• Salt and pepper to taste Essential for seasoning.

Instructions

Preparation

• Preheat your grill to medium-high heat. If you’re using a grill pan, place it over medium-high on the stovetop.
• Brush the zucchini slices and corn with olive oil. Season with salt and pepper to taste.

Grilling

• Place the corn on the grill, cooking for about 10 minutes. Turn occasionally until it develops a nice char.
• Grill the zucchini for 2 to 3 minutes on each side until tender and marked.

Mixing the Salad

• Once done, remove the corn from the grill and let it cool slightly. Carefully cut the kernels off the cob and chop the grilled zucchini into bite-sized pieces.
• In a separate bowl, whisk together lime juice, honey, chili powder, and a pinch of salt and pepper.
• In a large mixing bowl, combine the grilled zucchini, corn, crumbled feta, and chopped cilantro.
• Drizzle the dressing over the vegetables and toss gently until everything is well coated.

Notes

Serve chilled or at room temperature. Pairs wonderfully with grilled meats or as a light lunch.