This Zucchini and Grilled Corn Salad combines the freshness of zucchinis and corn, enhanced by a tangy sun-dried tomato vinaigrette. It’s a delightful summer dish that’s simple to make and full of flavor and packed with vitamins and minerals

 Here’s how:

Ingredients for Zucchini and Grilled Corn Salad:

For the Salad:

  • 5-6 ears of corn (in husk)
  • 2-3 medium zucchinis
  • 1 tablespoon grape seed, avocado, or olive oil
  • Sea salt and black pepper

For the Sun-Dried Tomato Vinaigrette:

  • 1/2 cup packed sun-dried tomatoes (soaked in hot water for 10 minutes)
  • 1 cup hot water
  • 3 tablespoons lemon juice
  • 1 cup tightly packed fresh basil (you can use half parsley if desired)
  • 4 cloves garlic, smashed (yielding about 2 tablespoons)
  • 1/3 cup olive oil
  • 2 teaspoons maple syrup
  • Pinch of sea salt and black pepper (adjust to taste)

Optional Extras:

  • Roasted chickpeas (for added protein and fiber)
  • Fresh lime juice

Instructions for Zucchini and Grilled Corn Salad:

  1. Grill the Vegetables:
    • Heat up your grill.
    • Slice the zucchinis thinly lengthwise, brush them lightly with oil, and sprinkle with salt and pepper.
    • Soak the corn (in husk) in cold water for 5 minutes.
    • Grill the zucchinis and corn until they’re slightly charred and tender. Set aside.
  2. Prepare the Sun-Dried Tomato Vinaigrette:
    • In a blender, combine the soaked sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt, and pepper.
    • Blend on high until creamy and smooth.
  3. Assemble the Salad:
    • Cut the corn kernels from the cob.
    • Place the grilled zucchinis and corn in a large bowl.
    • Drizzle the sun-dried tomato vinaigrette over the vegetables and toss gently to coat.
    • Add fresh lime juice if desired.
    • Taste and adjust seasonings as needed.
  4. Optional:
    • Roast chickpeas separately while grilling the corn for added protein.
    • Serve the salad at room temperature or refrigerate until ready to serve.

Enjoy this flavorful and nutritious salad! It’s perfect for BBQs, cookouts, or as a light summer meal. 

Calorie Content:

A typical serving of Zucchini and Grilled Corn Salad (about 1 cup) contains approximately 134-243 calories.

Preparation Time:

The total preparation time is approximately 30 minutes from start to finish, making it a quick and flavorful options for summer meals. Bon appétit, and may your culinary journey be filled with vibrant greens and mouthwatering tastes. 

ode to summer wellness

Zucchini and Grilled Corn Salad is a refreshing ode to summer wellness, marrying the vibrant flavors of seasonal produce with the smoky essence of grilled corn. This vibrant dish features tender zucchini ribbons, abundant in vitamins A and C, fiber, and antioxidants, offering a crisp and nutritious base for the salad. Grilled corn kernels add a delightful sweetness and a hint of char, infusing the salad with a tantalizing depth of flavor. Complemented by colorful cherry tomatoes, creamy avocado slices, and fragrant herbs like cilantro or basil, the salad bursts with freshness and vitality. A light vinaigrette dressing, perhaps with a touch of lime or balsamic vinegar, ties the ingredients together harmoniously, creating a symphony of taste and texture. Zucchini and Grilled Corn Salad is not only a feast for the senses but also a nourishing and satisfying option, perfect for embracing the bounty of summer while promoting overall health and well-being.

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