Grilled Zucchini-Corn Salad

May 16, 2024 - Country Cooking

Grilled Zucchini and corn tossed with a lime-honey dressing and sprinkled with feta cheese pairs great with any grilled meat. It’s simple to toss together and is full of fresh, summer flavor. The honey and lime balance each other well and contribute a little sweetness and a little acidity.

Add in the saltiness of feta cheese and a touch of fresh thyme and you have yourself a winning summer side.

Summer will be over soon so I wanted to go ahead and get my last zucchini recipe posted. School started back for my kids today and once that happens it starts to feel like summer is over even though it isn’t technically. It won’t be long before apple and pumpkin recipes are everywhere. NOTE: Originally published August 20, 2014.

It’s been a busy week and I’ve just returned from spending a few days in Asheville, NC at Food Blog Forum. Have you ever been to Asheville? It’s such a lovely place, especially Biltmore Estate. Look at this fabulous view. This picture was taken from an outdoor venue on the estate where we had a fabulous dinner catered by Biltmore chefs.

Variations and Additions

This recipe is easily customizable based on your preferences and what you have on hand.

Use goat cheese instead of feta cheese.

Sprinkle with toasted pine nuts or pepitas for some crunch.

Add some sliced green onion.

Add some chopped fresh mint, dill or basil.

How To Store Grilled Zucchini-Corn Salad

Leftovers will keep in an airtight container in the refrigerator for 4 days. Can be served chilled or slightly warmed.

More Zucchini Recipes

Fresh Corn and Zucchini Saute

Fried Zucchini Chips

Zucchini Moussaka

Taco Zucchini Boats

Baked Zucchini Fries


Grilled Zucchini-Corn Salad

This grilled zucchini-corn salad makes a wonderful summer side salad. Tossed with a honey-lime dressing and sprinkled with feta cheese.
Course Side Dish
Cuisine American
Keyword grilled
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 251kcal
Author Christin Mahrlig


3 zucchini, sliced lengthwise into 1/2-inch thick planks3 ears corn, husks and silks removed3 tablespoons olive oil3/4 teaspoon salt1/4 teaspoon pepper1 tablespoon lime juice1 tablespoon apple cider vinegar1/2 tablespoon honey1/4 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon red pepper flakes1 tablespoon olive oil1/3 cup feta cheese crumbles


Heat grill to medium-high.
Drizzle zucchini and corn with olive oil and sprinkle with salt and pepper.
Place corn and zucchini on grill, turning about every 4 minutes to get evenly charred.
Remove corn and zucchini from grill. Cut the kernels from the corn and place in a large bowl. Cut the zucchini into bite-sized pieces and place in bowl with corn.
In a small bowl mix together lime juice, vinegar, honey, salt, pepper, red pepper flakes, and 1 tablespoon olive oil.
Pour dressing over corn and zucchini. Sprinkle with feta cheese.
Can be served warm, room temperature, or chilled.


Nutritional info is provided as an estimate only and will vary based on brands or products used.


Calories: 251kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 749mg | Potassium: 588mg | Fiber: 3g | Sugar: 10g | Vitamin A: 513IU | Vitamin C: 32mg | Calcium: 89mg | Iron: 1mg

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Originally pubblished August 20, 2014.

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The post Grilled Zucchini-Corn Salad appeared first on Spicy Southern Kitchen.

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