Grilled Zucchini Corn Salad

This Grilled Zucchini Corn Salad will be your new favorite summer side dish! Smoky charred corn and zucchini are tossed with cherry tomatoes, basil and a light, refreshing dressing. It comes together in under 30 minutes and it can be made entirely in advance!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 130 kcal per serving

Ingredients

2 tablespoons - extra virgin olive oil
2 large ears - corn
2 - zucchini
1 - red bell pepper sides
1 cup - cherry tomatoes
2 - green onions
8 - basil leaves
2 - limes juiced
salt and black pepper

Instructions

Preheat the grill to medium high. Toss the corn, zucchini and bell pepper with 2 tablespoons of olive oil and season with salt and pepper to taste.
Grill the corn for 10-15 minutes, turning every 3 minutes or until well charred on each side. Grill the bell pepper skin side down for 6-10 minutes or until skin is blackened. Grill the zucchini for 3-4 minutes per side or until tender and well charred. Remove from heat.
When cool enough to handle, place the corn on a cutting board one ear at a time on its side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in a large bowl.
Remove the blackened skin from the bell pepper and chop coarsely, then chop the zucchini and add to the bowl with the corn.
Add the cherry tomatoes, green onion and basil to the bowl, along with the remaining 2 tablespoons olive oil, lime juice, basil leaves, salt and pepper, to taste. Stir gently to combine and let stand 5-10 minutes so that the flavors can meld. Serve at room temperature or make in advance and serve cold. Enjoy!

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