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Perfect Charred Corn and Zucchini Summer Salad (Easy Recipe)

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A smoky, sweet, and tangy summer salad featuring charred corn and zucchini, tossed with fresh herbs and a bright lime dressing. Perfect for potlucks, barbecues, and lazy summer dinners.

Ingredients

Scale
  • 4 ears fresh corn on the cob
  • 2 large medium zucchini
  • 1 small red onion
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • 1/4 cup cotija cheese or feta, crumbled (optional)

Instructions

  1. Preheat your grill or cast-iron skillet to high heat. If using a grill, clean and lightly oil the grates. For a skillet, heat over high heat for about 5 minutes until smoking hot.
  2. Shuck the corn, remove silk, rinse, and pat dry. Brush each ear lightly with olive oil and season with a pinch of salt.
  3. Char the corn on the grill or in the skillet for 8–10 minutes, turning every 2–3 minutes, until kernels are charred in spots and slightly softened. Remove and let cool slightly.
  4. Slice zucchini lengthwise into 1/2-inch thick planks. Brush with olive oil and season with salt and pepper.
  5. Char the zucchini planks and red onion (cut into 1/2-inch thick rounds) on the grill or skillet for 3–4 minutes per side, until grill marks appear and vegetables are tender but not mushy.
  6. Stand each ear of corn upright in a large bowl and cut kernels off the cob. Scrape the back of the knife down the cob to extract any remaining bits and ‘milk’.
  7. Cut grilled zucchini into bite-sized chunks and separate onion rounds into rings.
  8. In a small bowl or jar, whisk together olive oil, lime juice, honey, a pinch of salt, and black pepper. Adjust to taste.
  9. In a large bowl, combine charred corn, zucchini, onion rings, cherry tomatoes, and fresh herbs. Pour dressing over and toss gently to coat. Adjust seasoning.
  10. Transfer to a serving platter, sprinkle with crumbled cotija or feta if using, and serve warm or at room temperature.

Notes

For best results, don’t overcrowd the pan—work in batches to ensure proper charring. Let vegetables cool slightly before cutting to prevent flying kernels. Season in layers: salt before grilling and again when tossing. Use your hands to mix gently to avoid crushing tomatoes and herbs. Best served within an hour of making; if making ahead, keep dressing separate and toss just before serving.

Nutrition

Keywords: charred corn, zucchini, summer salad, grilled vegetables, easy recipe, potluck, barbecue side

Find it online: https://spoonmira.com/perfect-charred-corn-and-zucchini-summer-salad-easy-recipe/