Featured Reader Review
Jennifer said, “The combo of the grilled corn, zucchini, feta and walnuts is amazing but what really elevates the salad to the next level is the Lemon-Basil Vinaigrette! I could drink it in a glass! Fabulous salad on its own for lunch or as a side for a summer supper! So glad I found you, Ari!!”
You probably stumbled upon this Grilled Corn Salad recipe because you have an abundance of fresh summer corn and zucchini and don’t know what to make. Am I close?
Well it’s your lucky day, because this summer salad is the only way you’ll want to enjoy these veggies, pretty much ever.
Grill them for this char‑kissed corn salad, then toss with crunchy walnuts, salty feta, and a punchy basil vinaigrette. It’s the warm‑weather side you’ll make on repeat.
For more fresh ideas, check out my grilled chicken salad with kale, veggies, and white beans or this tomato and fresh mozzarella salad next!
Ingredient Notes
You’ll of course need sweet, fresh corn on the cob and zucchini! Other than that, grab some feta cheese, green onions (scallions), and walnuts. Feel free to substitute the walnuts with some other toasted nut, but we love the tender, yet crunchy texture of walnuts.
To dress the salad, we recommend our 5-minute basil vinaigrette. It is the perfect, light, fresh dressing for any summer salad, but works especially well here!
You can certainly dress this with any number of vinaigrettes, like a citrus vinaigrette, light and vibrant lemon vinaigrette, herbaceous tarragon vinaigrette.
Equipment needed: a grill, tongs, and a large mixing bowl to assemble the grilled corn salad.
Complete Your Cookout
For another make‑ahead side, try my tomato‑basil pasta salad, a panzanella salad with fresh mozzarella, or my quintessential grilled vegetable and couscous salad.
As for mains, you can’t go wrong with juicy grilled burgers, beer-can chicken, or smoked ribs!
Assemble The Salad
Once you’ve got the grilled zucchini and corn, simply toss to combine with toasted walnuts, salty feta cheese, and thinly sliced scallions. Stir along with the salad dressing, then dig in!
Variations
Grilled Corn Salad is fantastic on its own, but you can mix in halved cherry tomatoes, diced red onion, or avocado for extra color and texture. If you’re using the lemon‑basil vinaigrette, skip additional herbs; otherwise, brighten things with chopped basil, cilantro, or parsley.
For a kick, grill a jalapeño alongside the veggies, then mince it into the salad or the dressing.
This has absolutely made it to the top of our summer salad recipes list! It’s got texture, flavor, and is full of veggies. What’s not to love?!
If you make this Grilled Corn Salad recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
More summer recipes to try!
Tender, Juicy Shrimp Burgers with Spicy Mayo 10-Minute Peach & Burrata Salad Grilled Spatchcock Chicken With Lemon & Oregano Pan-Seared Chicken with Mascarpone and Tomatoes Grilled Blackened Salmon with Homemade Seasoning Cool, Creamy No-Cook Cucumber Gazpacho
Tell Us What You Think!
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Grilled Corn Salad Recipe With Zucchini And Feta
Video
Ingredients
- 2-3 ears corn husks and silk removed
- 2-3 zucchini ends trimmed, cut into quartered wedges
- 2 Tbsp avocado oil or other light, neutral oil
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅓ cup feta crumbled
- ⅓ cup walnuts toasted, roughly chopped
- ¼ cup scallions thinly sliced
- ¼ – ½ cup basil vinaigrette or other light vinaigrette
- Flaky sea salt for serving
Instructions
- Season the zucchini. Place quartered zucchini wedges in a large mixing bowl, then drizzle with 2 Tbsp avocado oil, ¾ tsp Kosher salt, and ¼ tsp freshly ground black pepper. Toss to thoroughly coat.
- Grill the corn and zucchini. Preheat a grill to medium-high. When hot, coat with nonstick grill spray. Place shucked corn and seasoned zucchini wedges directly on grill grates, then cook for 3-4 minutes per side, about 12-14 minutes, or until the corn is charred on all sides and the zucchini is tender and has almost a creamy texture.
- Cut the veggies. Allow the corn and zucchini to cool for about 5 minutes, then use a sharp knife to cut the kernels off of each ear of corn. Slice the zucchini into ½" pieces. Place in a large mixing bowl.
- Assemble the salad. To the zucchini and corn, add ⅓ cup crumbled feta, ⅓ cup chopped toasted walnuts, and ¼ cup thinly sliced scallions. Drizzle with ¼ cup of basil vinaigrette (or whichever dressing you're using), then toss to thoroughly coat. Taste and adjust seasoning as needed. Serve immediately or at room temperature with a generous pinch of flaky sea salt. Feel free to top with additional feta, walnuts, or scallions!
Notes
- Leftover basil vinaigrette will keep for up to 2 weeks in a fridge.
This recipe is so delicious! And it surprisingly filling!! I’m very picky
when it comes to salads and I could eat this every day!!
Agree, the walnuts and feta cheese really bulk it up. We find it super satisfying and filling too! xo, Ari
The combo of the grilled corn, zucchini, feta and walnuts is amazing but what really elevates the salad to the next level is the Lemon-Basil Vinaigrette! I could drink it in a glass! Fabulous salad on its own for lunch or as a side for a summer supper! So glad I found you, Ari!!
Thank you, Jennifer! It’s a simple, but flavorful salad. And man, that dressing is everything! xo, Ari
Just made this for lunch- incredible! I unfortunately do not have a grill, but roasted the zucchini and corn in my oven at 400 degrees until it was ready. Will definitely make again!
Love that you made it work without a grill — thanks for leaving this tip! xo, Ari
I used sweet corn, zucchini, basil and scallions from our garden. I made the recipes exactly as written, and it was delicious!! I will make this again and again!
A staple during the summer! So glad you like it! xo, Ari
So yummy! It came together easily and the flavors were amazing.
Thank you, Anna! We love this salad. xo, Ari
Soooo good. We used mint and cilantro for the vinaigrette because that’s what we had the most of in the garden, and also added in lettuce from the garden. Such a perfect summer recipe!
Great recipe. I made just a few changes:
– smoked the corn at 350 deg for 30 min after basting with melted ghee and seasoned with TJ Everything but the Elote
– substituted about 1-1/2 c trimmed fresh snap peas in lieu of 1 zucchini
– smoked the zucchini and peas at low – 250 deg – for 30 min
– combined everything and seasoned with olive oil, dried oregano, cumin and garlic powder and Yondu in lieu of salt – did not use the vinaigrette dressing
It’s definitely versatile. So glad you like it! xo, Ari
It was delicious!! The different textures and flavors were 10/10. Excited to make this all summer and to make the dressing year round!
Thanks, Abby! We make it all summer too! xo, Ari
Would love tips for making a few hours ahead?
Hi Lacy! Because there’s no lettuce in this salad, it holds up remarkably well. You can assemble the entire thing a day in advance, then refrigerate until needed. I’d let it sit out for 20-30 minutes before serving to get up to room temperature, but it can definitely be enjoyed cold. Enjoy! xo, Ari
Ah-maz-ing! I’d been eyeing this recipe for a while on social media and it’s just perfect! Brava!
It is SO SO good. Really glad you love it too! xo, Ari
OH MY! This was not a side for me, this was my main dish. Could not stop eating. My new go to party salad. So easy, tasted great the next day too. Would bathe in the basil vinaigrette.
It’s perfect as a meatless main! And agree, that salad dressing is good on EVERYTHING! xo, Ari
This recipe is perfect for summer! Fresh and healthy with a that amazing basil vin! Yum!
Totally and completely obsessed. Yay! xo, Ari
This looks so good! What a great combination of flavors!
Thank you, Suzanne! It’s on repeat all summer long! xo, Ari