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This summer grilled zucchini street corn salad will become a dinner time staple. It’s super simple and beyond delicious!
Elevate your cooking routine with this vibrant grilled zucchini street corn salad, a smoky, refreshing dish that comes together effortlessly. Fire roasted zucchini and sweet charred corn form the ultimate summer base, delivering a rich, smoky depth that makes every single bite pop with flavor.
Crisp bell peppers, velvety avocado, and chopped scallions bring a lively mix of textures and brightness to the bowl. Fresh cilantro adds an herbal lift, while crumbled cotija cheese provides a deliciously salty, savory bite that perfectly balances the sweet, smoky vegetables.
Tie it all together with a silky street-corn-inspired dressing that strikes the ideal balance of tangy, creamy, and sweet.
A luscious blend of Greek yogurt and mayonnaise is elevated with fresh garlic, aromatic lime zest, and bright lime juice, then finished with a drizzle of maple syrup for a touch of smooth sweetness.
If you like this recipe you will also love my Easy Grilled Zucchini Greek Salad or my Grilled Zucchini + Feta Salad.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Grilled Zucchini Street Corn Salad
Ingredients
Dressing:
- 1/4 cup (50 g) Greek yogurt
- 1/4 cup (55 g) mayo
- 1 clove garlic, minced
- 1 lime, half zested + fully juiced
- 1 tsp maple syrup
- 1/2 tsp chili powder
- salt, to taste
Salad:
- 3 medium zucchini
- 1½ cups (245 g) frozen corn, thawed
- 1 red bell pepper, diced
- 1 large avocado, diced
- 1/4 cup (35 g) Cotija cheese
- 2 tbs cilantro, chopped
- 2 scallions, diced
Instructions
Dressing:
- In a small bowl, whisk together the yogurt, mayo, garlic, lime zest, lime juice, syrup, chili powder and salt until combined. Taste and adjust with salt or honey if needed.
Salad:
- Slice your zucchini vertically into 4-6 long strips and then cut the strips in half. Lightly drizzle with olive oil and season with salt and dried oregano – toss until all is coated. Heat a large grill pan over medium-high heat. Once hot sear each side of the zucchini strips for 2-3 minutes per side. Transfer to a cutting board and slice into bite sized pieces.
- In a large bowl, toss together the grilled zucchini, corn, pepper, avocado, Cotija cheese, cilantro, scallions and dressing until all is coated.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use 3-4 corn ears instead of frozen. Just grill and season the corn prior to adding it into the salad.Â
- You can use honey instead of maple syrup in the dressing.
- Make this a full meal by adding some dice up cooked chicken or shrimp into the salad.