This Grilled Zucchini Corn Salad with Lemon Basil Vinaigrette is perfect for summer barbecues, picnics or anytime you need and easy side dish to serve with dinner!
I made the best side dish to serve with the Chipotle Maple Grilled Salmon that I shared with you on Monday! Grilled Zucchini Corn Salad with Lemon Basil Vinaigrette. Not only is it great alongside the salmon, but any protein of your choosing.
This is a great salad to serve this time of year, especially if you have a vegetable garden full of zucchini and basil. Those are two things I plant every year in my garden, not only because I love them, but they grow really well. Zucchini is of course readily available year round, but it’s peak season is June through late August.
If you don’t have zucchini growing in your vegetable garden, here are some tips for picking out the best ones out at the grocery store or farmers’ market.
How to Pick a Great Zucchini
-
Bigger isn’t better. Look for smaller zucchini that are approximately 6-8 inches in length. Look for thinner ones rather than thick. These zucchini are more tender, have a slight sweetness and a more mild flavor.
-
The skin should be dark green and free of blemishes.
-
It should feel heavy for it’s size.
-
Check the stem. It should be longer rather than shorter. This means it will last longer for you.
Corn is another summer favorite with it’s peak season being June through October. The corn in this salad adds a touch of sweetness, which goes great with the feta and basil. If you don’t want to grill the corn or don’t have time, you can buy a bag of frozen fire roasted corn at Whole Foods or Trader Joe’s. That’s actually what I did since our local corn isn’t in season yet.
Basil is the final summer favorite featured in this grilled salad. If you grow your own and are like me, you’re always looking for ways to use it. Fresh basil pesto is the obvious choice, but I absolutely love it in this salad! Not only is it used in the vinaigrette, but go ahead and tear up a few extra leaves and throw them in the salad.
This Grilled Zucchini Corn Salad with Lemon Basil Vinaigrette is fresh, healthy and the perfect summer salad to serve at all your barbecues and picnics!
More Grilled Zucchini and Corn Recipes
Grilled Zucchini, White Bean, Tomato and Tortellini Pasta Salad
Summer Vegetable Orzo Salad
Grilled Zucchini Corn Tomato Salad
Grilled Zucchini Corn Salad with Lemon Basil Vinaigrette
Ingredients
Salad
- 3 zucchini, ends removed and cut into 1/4 - 1/2 inch planks
- 4 ears of corn, husk and silk removed (see note)
- 2 ounces feta cheese, cubed
- Kosher salt and fresh ground black pepper to taste
Lemon Basil Vinaigrette
- 3 tablespoons fresh lemon juice
- 4 teaspoons olive oil
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon granulated garlic
- 1 tablespoon finely chopped fresh basil
- Kosher salt and fresh ground black pepper to taste
- Torn basil leaves for garnish
Instructions
- Preheat grill to approximately 425° F. While the grill is heating, rub or brush the corn and zucchini planks with olive oil and season with salt and pepper.
- When the grill is ready place the corn onto it. Grill for approximately 10 minutes or until they are lightly browned/charred. Turn them occasionally to get even browning.
- During the last couple minutes of grilling the corn, add on the zucchini planks. Grill for approximately 1-2 minutes then flip over and grill the other side for another minute.
- Remove the vegetables from the grill and let them cool for a minute. Dice the zucchini and add it to a large bowl. Cut the corn kernels off of the cobs and add them to the same bowl along with the cubed feta.
- Whisk together the ingredients for the vinaigrette and pour it over the salad. Toss to combine and taste for seasoning. Garnish with extra basil if desired.
