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.
3 from 1 vote
Grilled Corn Summer Salad
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins

If you’re looking for a fresh side dish for your next barbecue, look no further!

  • 4 ears of 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
  1. Preheat grill to high heat.

  2. Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper.
  3. 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.

  4. 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.
  5. Cut corn off cob and coarsely chop zucchini. Then add to a serving bowl.

  6. 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.

Recipe 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. Nutritional info for 2 tablespoons is as follows: 140 calories, 13.5g fat, 5.1g carbs, .1g protein, 3.4g sugar, .1g fiber, 0mg cholesterol, 261.4mg sodium

**Salad serves 5 cups and 1 cup works well as a side. Or split salad among 2-3 people for a main meal.

Author: Kim
Course: Main Course, Salad

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