Description
Craving a fresh, flavorful dish that captures the essence of summer? This Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette is your perfect choice! Featuring smoky grilled corn, tender zucchini, and a tangy, herbaceous sun-dried tomato vinaigrette, this salad is a delightful mix of sweet, savory, and zesty flavors
Ingredients
Vegetables
- Corn (5–6 ears, in husk): Provides sweet, smoky flavor when grilled.
- Zucchini (2–3 medium): Adds tender, mildly sweet texture.
- Grapeseed, Avocado, or Olive Oil (1 Tbsp): Enhances grilling and flavor.
- Sea Salt and Black Pepper (to taste): Balances and enhances flavors.
Sun-Dried Tomato Vinaigrette
- Sun-Dried Tomatoes (½ cup, packed, soaked in hot water for 10 minutes): Offer rich, tangy depth.
- Hot Water (1 cup, for soaking tomatoes): Softens tomatoes for blending.
- Lemon Juice (3 Tbsp): Adds bright, tangy acidity.
- Fresh Basil (1 cup, tightly packed, or half parsley): Infuses herbaceous freshness.
- Garlic (4 cloves, smashed, ~2 Tbsp): Brings bold, savory zing.
- Olive Oil (⅓ cup): Creates a smooth, rich dressing.
- Maple Syrup (2 tsp): Adds subtle sweetness to balance acidity.
- Sea Salt and Black Pepper (1 pinch each, plus more to taste): Enhances flavor balance.
Optional Extras
- Roasted Chickpeas: Add crunchy, protein-packed texture (see notes for preparation).
- Fresh Lime Juice: Enhances with extra citrusy brightness.
- Fresh Basil or Parsley (for garnish): Adds vibrant, fresh color.
Substitutions and Variations
- Corn: Swap with frozen or canned corn (grilled for 3–5 minutes).
- Zucchini: Replace with yellow squash or eggplant slices.
- Sun-Dried Tomatoes: Use roasted red peppers or fresh tomatoes for a milder flavor.
- Basil: Swap with all parsley, cilantro, or dill for different herbaceous notes.
- Maple Syrup: Substitute with honey (non-vegan) or agave nectar.
- Keto Adjustment: Reduce corn to 2 ears, omit maple syrup, and skip chickpeas (~3–4g net carbs per serving).
- Gluten-Free Version: Already gluten-free; ensure chickpeas (if used) are gluten-free.
- Vegan Version: Already vegan; ensure maple syrup is vegan-friendly.
- Spicy Version: Add ¼ tsp red-pepper flakes or a sliced jalapeño to the vinaigrette
Instructions
Step 1: Prep the Vegetables
- Heat your grill to medium-high (about 400°F/200°C).
- Slice 2–3 medium zucchini thinly lengthwise; brush lightly with 1 Tbsp grapeseed, avocado, or olive oil and sprinkle with sea salt and black pepper. Set aside.
- Soak 5–6 ears of corn (in husk) in cold water for 5 minutes.
Tip: Slice zucchini thinly (about ¼-inch) for quick grilling; soak corn to prevent husk from burning.
Step 2: Make the Vinaigrette
- In a blender, combine ½ cup soaked sun-dried tomatoes, 1 cup hot water, 3 Tbsp lemon juice, 1 cup fresh basil (or half parsley), 4 smashed garlic cloves, ⅓ cup olive oil, 2 tsp maple syrup, and a pinch each of sea salt and black pepper.
- Blend on high until creamy and smooth. Add more water (1 Tbsp at a time) if too thick.
- Taste and adjust with more lemon for acidity, garlic for zing, maple syrup for sweetness, or salt/pepper for balance. Set aside.
Tip: Soak sun-dried tomatoes until soft; blend thoroughly for a smooth dressing.
Step 3: Grill the Vegetables
- Place soaked corn (in husk) on the hot grill, cover, and cook for 5–8 minutes, rotating to brown all sides.
- Carefully remove husks and return corn to the grill; cook until golden brown, about 5–8 minutes.
- When corn is nearly done, add zucchini slices to the grill; cook for 2–4 minutes per side until grill marks appear but zucchini remains tender, not soft.
Tip: Rotate corn frequently for even browning; grill zucchini quickly to retain texture.
Step 4: Assemble the Salad
- Cut corn kernels off the cob and halve grilled zucchini slices.
- Add corn and zucchini to a large serving bowl.
- Add roasted chickpeas (if using, see notes) and drizzle with fresh lime juice.
- Pour desired amount of sun-dried tomato vinaigrette over the salad and toss gently.
- Garnish with fresh basil or parsley.
Tip: Cut corn close to the cob for whole kernels; toss gently to keep zucchini intact.
Step 5: Serve
- Serve immediately for the best flavor and texture.
- Offer extra dressing on the side for drizzling.
Tip: Serve at room temperature or slightly warm to highlight grilled flavors.
Notes for Roasted Chickpeas (Optional)
- Preheat oven to 400°F (200°C). Toss 1 cup drained, rinsed chickpeas with 1 Tbsp olive oil, ½ tsp smoked paprika, and a pinch of salt.
- Spread on a baking sheet and roast for 20–25 minutes until crispy, shaking halfway.
- Cool slightly before adding to the salad.