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5 from 5 votes

Grilled Corn & Zucchini Salad

Recipe from Two Peas and Their Pod

Grilled corn and zucchini salad with arugula, avocado, green onion, queso fresco and tossed in a simple cilantro lime vinaigrette. This is the perfect summer salad and goes great with any meal!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: corn, zucchini
Servings: 6
Calories: 206kcal


  • 3 small zucchinis, ends removed and cut into 4 long wedges (lengthwise)
  • Olive oil or avocado oil, for brushing zucchini
  • Kosher salt and black pepper, to taste
  • 2 large ears of corn, shucked
  • 4 cups arugula or chopped spinach
  • 1 to 2 avocados, chopped
  • 2 green onions, sliced
  • 1/2 cup queso fresco
  • Cilantro Lime Vinaigrette


  • Preheat an outdoor grill or grill pan to medium high heat. Brush the zucchini with oil and season with salt and pepper, to taste. Set aside.
  • When the grill is hot, use tongs to place the ears of corn on the grill. Cook, turning often, until charred all over.
  • Add the zucchini when the corn is halfway done, cook for 2 to 3 minutes per side, until the zucchini is tender, but not mushy, and there are nice grill marks.
  • Transfer the zucchini and corn to a large cutting board. Let cool for 5 minutes. Use a sharp knife to chop the zucchini and to remove the corn kernels from the cob.
  • In a large bowl, combine the zucchini, corn, arugula, avocado, green onion, queso fresco, salt, and pepper.
  • Drizzle with desired amount of cilantro lime vinaigrette. Stir to combine. Taste and add more dressing, if necessary, and season with additional salt and pepper, if needed. Serve.


You can char the corn over a gas flame.


Calories: 206kcal | Carbohydrates: 14g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 91mg | Potassium: 492mg | Fiber: 5g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 24mg | Calcium: 101mg | Iron: 1mg