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Grilled Zucchini and Corn Salad

A colorful medley of grilled zucchini and corn, tossed with lime juice and herbs, perfect as a side dish for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Grilled
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, sliced into half-moons
  • 2 cups corn kernels (fresh or frozen)
  • 1 medium bell pepper, diced (any color you prefer)
  • ½ medium red onion, finely chopped
Dressing and Seasoning
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat Your Grill: Set the grill to medium-high heat, preparing it for direct grilling.
  2. Prep Your Veggies: In a large bowl, toss the zucchini slices, corn, diced bell pepper, and chopped onion with olive oil, lime juice, cumin, salt, and pepper until well-coated.
Grilling
  1. Grill the Veggies: Place the vegetable mixture on the grill, either in a grill basket or directly on aluminum foil. Grill for about 8-10 minutes or until the zucchini is tender and has nice grill marks, stirring occasionally.
Serving
  1. Mix and Serve: Once done, transfer the grilled veggies back to the bowl, adding more lime juice if desired. Garnish with chopped cilantro or parsley before serving.

Notes

This salad can be refrigerated for up to 3 days in an airtight container. Reheat gently to maintain texture. Consider adding avocado for a creamy twist.