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Grilled Corn & Zucchini Salad with Cilantro-Lime-Jalapeno Dressing

  • Author: Cindy
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: American

Description

Grilled Corn & Zucchini Salad is an all time favorite summer salad combining some of the freshest vegetables in season!


Scale

Ingredients

Salad:

2 large zucchini

3 tbsp olive oil

4 corn on cob

1 tbsp celery salt

8 cherry tomatoes, cleaned & halved (or quartered)

salt & pepper

4 oz crumbled feta cheese (optional)

Dressing:

2 limes, juiced

2 tbsp extra virgin olive oil

1/2 tsp – 1 tsp diced jalapeno

23 garlic cloves, roasted & chopped

1/2 cup cilantro, cleaned & chopped


Instructions

 

  1. Fire up the grill to a low heat. Pre-heat oven to 325°.
  2. Clean & cut the zucchini into quarters by halving them lengthwise. Halve each section one more time. Cut each strip into 1 inch quarters. Place zucchini into  a bowl. Mix well with 2 tbsp of olive oil and salt & pepper to taste.
  3. Line a baking sheet with parchment paper. Spread zucchini (*and garlic) on baking sheet and roast for approximately 20-30 minutes.
  4. While zucchini is roasting in the oven, shuck the corn. Rinse under running water to remove the remaining silks. Dry with a paper towel or cloth.
  5. Drizzle 2 tbsp of olive oil over the corn and spread evenly with a pastry brush (or hands). Sprinkle with celery salt.
  6. Place on heated grill and rotate every 5-7 min until golden brown.
  7. Remove corn from grill. When cooled enough to handle, cut the corn off the cob. 
  8. Remove zucchini from the oven. Place zucchini & corn in a bowl and mix together. Add tomatoes.
  9. Chop garlic.
  10. For the dressing: Whisk the oil in with the lime juice. Stir in the jalapenos, garlic & cilantro until well combined.
  11. Drizzle on top of the salad and stir until combined. Season with more salt & pepper to taste (feta cheese optional).
  12. Place in a serving bowl. Top with a few whole leaves of cilantro and it’s ready to serve!

Notes

* I like to roast my garlic while I’m using my oven for other ingredients but it’s not a must for this recipe. Simply cut the top off the garlic and drizzle with a little olive oil and place in the oven with your other ingredients.

Keywords: grilled corn & zucchini salad, vegetarian/vegan side dish, summer salad