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–+ servings
Grilled Corn and Zucchini Salad

Grilled Corn and Zucchini Salad: A Colorful Summer Delight

This Grilled Corn and Zucchini Salad is a vibrant dish that captures the essence of summer, with fresh ingredients and a delicious dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Corn Fresh or frozen
  • 2 medium Zucchini Sliced
  • 1 medium Red Bell Pepper Sliced
  • 1 small Red Onion Chopped
  • 1 cup Fresh Herbs e.g., cilantro, parsley
For the Dressing
  • 2 tablespoons Agave Syrup Or honey/maple syrup
  • 2 tablespoons Lime Juice Freshly squeezed
  • 1 teaspoon Sea Salt To taste

Equipment

  • Grill
  • Mixing Bowl
  • Whisk

Method
 

Preparation Steps
  1. Preheat your grill to medium heat, approximately 350°F (175°C). Allow the grill to warm up for about 10–15 minutes.
  2. Slice the zucchini and red bell pepper into even strips. Chop the red onion and prepare your fresh herbs.
  3. Place the corn and sliced zucchini directly onto the grill. Grill for about 5–7 minutes, turning occasionally until the vegetables are charred.
  4. Remove the grilled vegetables and let them cool for a few minutes. Cut the corn kernels off the cob and mix with the other vegetables in a bowl.
  5. Whisk together the agave syrup and lime juice in a small bowl, then drizzle over the grilled vegetables. Sprinkle with sea salt.
  6. Gently toss the salad ingredients together and garnish with freshly chopped herbs.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSodium: 120mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 700IUVitamin C: 35mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy warm by gently reheating if desired.

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