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If you’re looking for a fresh side dish for your next barbecue, look no further! This Grilled Corn Summer Salad is crisp, flavorful, loaded with veggie goodness and topped with a tasty cilantro lime vinaigrette.

Grilled Corn Summer Salad

Print Recipe
If you’re looking for a fresh side dish for your next barbecue, look no further!
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings
Calories 291
Author Kim

Ingredients

  • 4 ears unhusked corn cobs
  • 2-3 medium zucchinis
  • 1 cup cooked and cooled Village Harvest Organic Protein Blend
  • Optional for serving:
  • 1 avocado seeded, peeled and sliced
  • 1/4 cup crumbled Mexican queso or feta cheese
  • 1/4 cup chopped fresh cilantro

For the vinaigrette:

  • 1/3 cup lime juice (~2 juicy limes)
  • 1/4 cup rice vinegar
  • 4 cloves garlic
  • 1/2 teaspoon salt
  • 1 teaspoon honey maple syrup or sugar
  • 1/2 cup oil olive or avocado
  • 1/2 cup fresh cilantro stems removed

Instructions

  • Preheat grill to high heat.
  • Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper.
  • To grill corn, place unhusked corn cobs directly on the hot grill for about 7-8 minutes and close the lid. Rotate/flip at the halfway point to ensure even cooking. Then carefully remove husk and place back on grill until golden brown on all sides - about 5-8 minutes more. Once cooked, all sides of the corn should be a deep golden brown color.
  • When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. You want grill marks, but you don't want the zucchini to get too soft. Set aside.
  • Cut corn off cob and coarsely chop zucchini. Then add to a serving bowl.
  • For the vinaigrette, blend lime juice, rice vinegar, garlic, salt and sugar source in a food processor or blender. Slowly add oil in a steady stream as blender is running. Add cilantro until blended well. Pour about 1/2 the vinaigrette over the salad, and stir gently to coat. Serve at room temperature or refrigerate for up to 2 days.

Notes

*The vinaigrette is great on other salads too. Keep any leftovers refrigerated up to 10 days. Recipe makes 1 cup. I only used 1/2 cup in this recipe. 
**Salad serves 5 cups and 1 cup works well as a side. Or split salad among 2-3 people for a main meal.

Nutrition

Calories: 291kcal | Carbohydrates: 9g | Protein: 2g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 244mg | Potassium: 443mg | Fiber: 4g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 24mg | Calcium: 27mg | Iron: 1mg