Zucchini & Grilled Corn Salad

Oh zucchini, let me count the ways julienned, coined, grilled, sauted, stuffed, kabob-ed, gratin-ed,muffin-ed, pancake-d (I know Im missing a few) Right now, my zucchini method of choice is the simpleribbon. Just raw. Tossed into salads. I mean, how pretty are they? (Also how pretty are those plates!?)

summer / vegan / gluten free

zucchini and grilled corn salad / @loveandlemons

Oh zucchini, let me count the ways… julienned, coined, grilled, sauteéd, stuffed, kabob-ed, gratin-ed, muffin-ed, pancake-d… (I know I’m missing a few)…

Right now, my zucchini method of choice is the simple ribbon. Just raw. Tossed into salads. I mean, how pretty are they? (Also – how pretty are those plates!?)

I very often make corn recipes where frozen corn will suffice – but not this time. This is the time of year where my midwestern roots shine through and I say – you need to get your hands on some fresh corn. And then don’t cook it too much.

I grilled my corn so that some of the kernels charred while the others remained crispy and raw. It’s a delicious mix of textures especially when paired with creamy avocado, briny capers, and bright herbs. (Ok, now I’m starving and wishing I had saved some leftovers for lunch).

You can serve this on a big platter at your next summer gathering, pack it up for lunch, or serve it like I did – small-plate-style on these Victorian Emblem Tapas Plates, from Q Squared. (Also pictured is this Peony Salad Plate)

Check out Q Squared and the rest of their beautiful things. Love and Lemons readers will receive 20% off! (enter code: LOVEANDLEMONS)

zucchini & grilled corn salad

  PrintAuthor: Serves: serves 2-3 as a sideIngredients
  • 2 ears of fresh corn
  • 2 medium zucchini
  • sliced cherry tomatoes
  • 1 small ripe avocado, sliced into cubes
  • ¼ cup very thinly sliced red onion
  • small handful of mint or basil
  • 1-2 tablespoons capers
  • 2 tablespoons pine nuts
for the dressing:
  • big splash of olive oil
  • juice of 1 lemon
  • splash of sherry (or white wine) vinegar
  • 1 garlic clove, crushed
  • salt & pepper
Instructions
  • Heat a grill (or grill pan). Drizzle a bit of olive oil on the corn and grill, rotating every 3-4 minutes to char each side (as best as you can, it's ok if some is still raw - it makes for a nice balance of texture). Let cool, then slice the kernels off the cobb.
  • Meanwhile, whisk your dressing ingredients together, drop the crushed garlic in whole (you'll remove it later).
  • Use a regular vegetable peeler to peel the zucchini into long ribbon-shaped strips.
  • Toss together the corn, zucchini, tomatoes, avocado, red onion, mint, capers and pine nuts. Remove the garlic clove from your dressing. Drizzle dressing over the veggies & toss. Taste and adjust seasonings. For best flavor, let salad sit for 15 minutes or so before serving.
    • NotesThe salad can be made in advance and stored in the fridge for about a day. (Although if storing for more than a few hours, I would slice the zucchini into thin coin shapes (on a mandoline) instead of ribbons so it stays firm). Also, hold off adding the avocado until you're ready to serve.

    Make this salad a meal by adding chickpeas or (good quality) canned tuna.

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    This post was created in partnership with Q Squared NYC. All content, ideas, and words are my own. As always, thank you for supporting the sponsors that keep us cooking & sharing!

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