Fresh Corn & Grilled Zucchini Salad with Feta and Lemon

Bright yellow kernels of corn and vibrant, charred zucchini create a colorful and vibrant dish that’s perfect for summer. This Fresh Corn & Grilled Zucchini Salad with Feta and Lemon comes together in about 30 minutes, and the bright flavors make it a standout. The combination of grilled vegetables with creamy feta and a refreshing lemon dressing captures the essence of a sun-soaked afternoon.

This recipe is ideal for anyone looking to enjoy a light meal or side dish. Perfect for barbecues, picnics, or as a refreshing lunch option, this salad can be made ahead of time and stored in the fridge for up to two days for added convenience.

Why You’ll Love This Recipe

• Grilling the zucchini elevates its natural sweetness and adds depth.
• The crunchy corn complements the soft feta cheese for a delightful texture.
• The lemon dressing brings a zesty brightness that ties everything together.
• Arugula adds a peppery note, enhancing the overall flavor profile.

What You’ll Need

Gather the following ingredients to make this delicious salad.

For the Salad

• 500 g zucchini, sliced ¼" thick (about 6 medium)
• 2 cups corn kernels, fresh or thawed frozen
• 1 cup feta cheese, crumbled
• 2 cups arugula, washed

For the Dressing

• 2–3 tbsp extra-virgin olive oil
• Juice of ½ lemon (about 1½ tbsp)
• Salt & black pepper, freshly cracked to taste

Use frozen corn if fresh is unavailable.

Substitutions & Swaps

• Zucchini: Yellow squash for a different flavor
• Feta cheese: Goat cheese for a creamier texture
• Arugula: Spinach for a milder taste
• Olive oil: Avocado oil for a different profile

How to Make It

Follow these simple steps for a delightful summer salad.

Preheat & Prep:

Preheat your grill to medium-high heat. Prepare a grill-safe basket if using frozen corn and make sure to slice the zucchini.

Grill Zucchini & Corn:

Place the zucchini slices on the grill and cook for about 3-4 minutes on each side until charred and tender. Grill the corn until slightly caramelized, around 5 minutes total.

Slice & Combine:

Once the zucchini is grilled, remove it from the grill and let it cool. Cut the zucchini into bite-sized pieces. In a large bowl, combine the grilled zucchini, corn kernels, and crumbled feta cheese.

Make the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, salt, and freshly cracked black pepper until well combined.

Toss & Finish:

Drizzle the dressing over the salad mixture and toss gently to combine. Add in the arugula and give everything a final light toss.

Serve:

Transfer the salad to a serving dish and enjoy it warm or chilled.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, as it affects texture and freshness.
Reheat: N/A, served cold or at room temperature.

Tips for Best Results

• Use fresh corn for the best flavor and sweetness.
• Don’t overcook the zucchini to retain some crunch.
• Adjust the lemon juice according to your taste preference.
• Serve immediately for the best texture and flavor.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside burgers at your next barbecue.
• Enjoy as a light lunch on its own or with crusty bread.

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