Grilled Corn and Zucchini Salad with Sun-Dried Tomato Vinaigrette
An amazing, light summer dish: 30-minute Grilled Zucchini & Corn Salad with sun-dried tomato vinaigrette! Top with roasted chickpeas for even more protein.
An amazing, light summer dish: 30-minute Grilled Zucchini & Corn Salad with sun-dried tomato vinaigrette! Top with roasted chickpeas for even more protein.
- 2 tsp maple syrup
- sea salt and black pepper
- fresh lime juice
- 5-6 ears corn in husk
- 2-3 medium zucchini
- 1 tbsp (15 ml) grape seed avocado or olive oil
- 1/2 cup packed (56 g) sun-dried tomatoes* (soaked in hot
- 1 cup (240 ml) hot water*
- 3 tbsp (45 ml) lemon juice
- 1 cup tightly packed (60 g) fresh basil (i used half pa
- 4 cloves garlic smashed (2 tbsp or 12 g)
- 1/3 cup (80 ml) olive oil
- pinch each sea salt + black pepper plus more to taste
- roasted chickpeas*
- Carbohydrate 2.29517291563919 g
- Cholesterol 0 mg
- Fat 0.0273388020795913 g
- Fiber 0.108781245281923 g
- Protein 0.321970312493647 g
- Saturated Fat 0.004827499999396 g
- Serving Size 1 1 Serving (7g)
- Sodium 39.702374999849 mg
- Sugar 2.18639167035727 g
- Trans Fat 0.00784304687453113 g
- Calories 10 calories
Step-by-step
- Start by heating up your grill and prepping the corn and zucchini.
- Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper. Set aside.
- Also soak corn (in husk) in cold water for 5 minutes.
- In the meantime, prepare your dressing by adding all ingredients (sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt, and pepper) to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable (see photo). Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt + pepper for flavor balance, or basil for freshness/earthiness. Set aside.
- Once your grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned. Then carefully remove husk and place back on grill until golden brown on all sides - about 5-8 minutes.
- When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. You want grill marks, but you don't want the zucchini to get too soft. Set aside.
- Cut corn off cob and halve zucchini. Then add to a serving bowl. At this time, add roasted chickpeas if desired (see notes for preparation).
- Drizzle with fresh lime juice and desired amount of dressing, and garnish with fresh basil and/or parsley.
- Best when fresh. Leftover dressing will keep covered in the refrigerator up to 4 days.
A Summertime Symphony of Flavors: Grilled Corn and Zucchini Salad
Summer is here, and with it comes the bounty of fresh, seasonal produce. This year, I decided to ditch the complicated recipes and embrace the simplicity of a vibrant grilled corn and zucchini salad. It's a recipe that’s as light as a summer breeze, bursting with flavor, and surprisingly easy to make, even on a busy weeknight. This isn’t just a salad; it's a celebration of summer's best gifts.
The beauty of this salad lies in its versatility. It's the perfect side dish for a barbecue, a light lunch on a hot day, or even a refreshing dinner option. I love how the grilling process adds a smoky char to both the corn and zucchini, enhancing their natural sweetness. The sun-dried tomato vinaigrette is the star of the show, though. Its tangy, slightly sweet, and intensely flavorful dressing elevates the entire dish to a whole new level. It’s the perfect balance of acidity and richness, providing a delightful contrast to the sweetness of the corn and zucchini.
I’ve always been a firm believer in using the freshest ingredients possible. That’s why I make a point of selecting sweet corn in its husk – it’s the best way to ensure maximum flavor and juicy kernels. And the zucchini? I choose medium-sized ones that are firm and vibrant green, promising a tender-crisp texture once grilled. A light brushing of avocado oil before grilling not only helps to prevent sticking but also adds a subtle richness. The entire process takes about 30 minutes, from prepping the vegetables to tossing the salad with that amazing homemade vinaigrette.
The dressing itself is a simple yet sophisticated blend of sun-dried tomatoes, lemon juice, fresh basil, garlic, olive oil, and a touch of maple syrup. It comes together quickly in a blender, creating a creamy, vibrant sauce that coats each bite of the salad perfectly. I always recommend tasting and adjusting the seasoning to your preference. A squeeze of extra lemon adds brightness, while more garlic provides a pungent kick. Don’t be afraid to experiment!
To add a boost of protein, I like to include roasted chickpeas. Roasting them beforehand intensifies their flavor and gives them a satisfyingly crunchy texture. But that’s entirely optional – the salad is delicious even without them. A final flourish of fresh lime juice and a sprinkle of fresh basil or parsley completes the dish, adding a pop of freshness and color. It's a feast for the senses.
This grilled corn and zucchini salad isn't just a recipe; it's a summer memory waiting to be made. It's about savoring the taste of fresh ingredients, the joy of grilling, and the satisfaction of creating something delicious and healthy. It’s a recipe I wholeheartedly recommend adding to your summer repertoire. Whether you're hosting a gathering or simply treating yourself to a healthy and satisfying meal, this salad will undoubtedly be a hit.
Beyond the Recipe: This salad is also a wonderful canvas for creativity. Feel free to customize it to your liking! Add grilled chicken or shrimp for a heartier meal, or include other grilled vegetables such as bell peppers or onions. Experiment with different herbs, like oregano or thyme, to change the flavor profile. The possibilities are truly endless.
So gather your ingredients, fire up the grill, and prepare to experience the magic of summer in every delicious bite of this incredible salad. It's a dish that captures the essence of the season—fresh, vibrant, and utterly irresistible.
A Note on Leftovers: While this salad is best enjoyed fresh, any leftover dressing can be stored in an airtight container in the refrigerator for up to four days. It’s wonderful drizzled over other salads, roasted vegetables, or even used as a marinade for chicken or fish.
Ingredients You'll Need:
The beauty of this recipe lies in its simplicity. You likely already have most of the ingredients in your pantry or fridge.
- Corn: Sweet corn in its husk. The husk helps to keep the corn moist during grilling.
- Zucchini: Medium-sized zucchini. Choose firm, vibrant green ones for the best flavor and texture.
- Sun-dried Tomatoes: The star of the vinaigrette. Soaking them in hot water rehydrates them, making them more pliable and flavorful.
- Fresh Basil: Adds a fragrant, earthy touch to the dressing.
- Garlic: Provides a pungent, savory note.
- Olive Oil: A high-quality olive oil is essential for a delicious vinaigrette.
- Lemon Juice: Adds brightness and acidity to balance the sweetness.
- Maple Syrup: Provides a touch of sweetness without being overpowering.
- Lime Juice: Adds a final layer of citrusy freshness to the finished salad.
- Avocado or Grape Seed Oil: For brushing the zucchini before grilling, choosing a high-heat oil is important.
- Sea Salt and Black Pepper: To season the vegetables and the dressing.
- Roasted Chickpeas (Optional): Add protein and satisfying crunch.
- Fresh Parsley (Optional): For an additional pop of color and flavor.
Enjoy your summer grilling!
