Zucchini Corn Salad

Zucchini Corn Salad copy


Prep Time:  15 minutes
Cook Time:  15 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  4

[Total: 2   Average: 5/5]

This delicious fresh lettuce salad with grilled zucchini, corn and soft goat cheese makes a great side dish. Juicy corn kernels and tender zucchini are dressed in a tangy lemon basil vinaigrette. To make this salad vegan just leave out the goat cheese.

  • 3 Medium Zucchinis (Halved Lengthwise)
  • 2 Large Ears Of Corn (Husk/Silk Removed)
  • 1/4 Cup Crumbled Goat Cheese
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Olive Oil (Divided)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/2 Cup Torn Butter Lettuce
  1. Heat grill to medium. Clean greats as necessary. While grill is heating lightly drizzle zucchini and corn with1 tablespoon olive oil.
  2. Place zucchini and corn over direct flames on grill for 10 minutes. Turn every few minutes.
  3. After 10 minutes move corn away from direct heat, but still leave it inside grill. Flip zucchini and cook for another 5 minutes until easy to pierce with a fork, but not soft. Remove vegetables from grill and allow to cool slightly.
  4. Slice zucchini and cut corn off the cob. In medium-size bowl toss zucchini and corn with lemon juice, remaining olive oil, kosher salt, and pepper. Add goat cheese.
  5. On serving platter lay a bed of lettuce. Spoon mixture over lettuce.
  6. Serve as a side dish at room temperature or cold.
  7. Serves 4
  8. Prep Time: 15 Minutes Cook Time: 15 Minutes Total Time: 30 Minutes
  9. “Work With What You Got!”
  10. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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