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Why I Love This Sweet Corn Salad
When Iowa’s sweet corn is in full swing, I love to get creative beyond just eating it right off the cob. Don’t get me wrong: that’s super delicious, too. But this grilled sweet corn salad is one of my favorite ways to combine peak-season ingredients and bring big flavor without turning on the oven.
It’s hearty enough to be a meal but light enough to be a side, and it’s perfect for summer!
Grilling the veggies adds that caramelized flavor that makes this salad so special. And the homemade green goddess dressing is creamy and packed with herbs from the garden—the perfect coating for the greens and veggies, and great for when friends come over!
Here’s what you’ll love about this salad:
- Smoky, charred flavor from the grill
- Tons of fresh summer veggies right from the garden
- Easily served as a side or a main dish
- Great for prepping the components ahead and serving right when you’re ready
Grilled Sweet Corn Salad Ingredients
This salad is all about using the best ingredients of the season!
- Sweet corn – When it’s summertime, this is the produce that shines! In this salad, it’s grilled for some char and additional flavor.
- Zucchini – Another summer start! Slice it in half lengthwise for easy grilling.
- Red onion – Grilled for a sweet, softened flavor.
- Olive oil – Helps the veggies brown while on the grill.
- Salt and black pepper – To season the veggies before grilling.
- Arugula – Peppery green option that stands up to the dressing. You could also use another type of green here: romaine, little gem, butterhead.
- Goat cheese – Tangy, creamy crumbles that balance the charred veggies. If you aren’t a fan of goat cheese, you can swap this for feta.
- Fresh mint leaves – Not a super traditional herb for a salad, but give it a try!
The full amount of each ingredient can be found in the recipe card below.
How to Make This Grilled Sweet Corn Salad
This recipe comes together in 3 easy steps:
Step 1: Grill the vegetables – Preheat a grill for 15 minutes. Drizzle olive oil and add kosher salt and black pepper. Add the corn, zucchini, and onion to the grill. Grill until charred, flipping the zucchini and onion once, and consistently rotating the corn.
Step 2: Slice – Slice the kernels off the corn, cut the zucchini into half-moons, and slice the onion into bite-sized pieces.
Step 3: Assemble – Toss the arugula with the green goddess dressing, then layer the veggies on top. Sprinkle with goat cheese and mint, and serve immediately with extra dressing on the side.
Recipe Tips
- Use medium-sized zucchini – Avoid large, seedy zucchini for the best texture. This will ensure there’s less water content and a more pleasing bite.
- Grill with high heat – Helps to caramelize and char the vegetables quickly without overcooking and making them soft.
- Add protein – Make it a whole meal with some grilled chicken or shrimp.
Follow These Tips
Serving
As soon as it’s assembled, serve the salad chilled or at room temperature. It’s beautiful as a main dish or a vibrant side dish for summertime gatherings.
Storage
Refrigerate – You can keep the dressed salad for up to 2 days in the fridge. If it’s left undressed, the components will keep for up to 4 days.
Make ahead – Grill the veggies and blend the dressing up to a day in advance. This makes for easier preparation when ready to serve.
More Salad Recipes
- Tabbouleh – lots of greens!
- Butternut squash salad – with an apple cider vinaigrette that’s perfect for fall
- Spicy pear kale salad – a great summertime salad option
- Grilled steak and beet salad – everyone loves a perfectly grilled steak!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Grilled Sweet Corn Salad
Ingredients
- 3 ears sweet corn shucked and cleaned
- 1 medium zucchini sliced in half lengthwise
- 1 medium red onion peeled and cut into quarters
- 2 tbsp olive oil
- kosher salt to season
- freshly ground black pepper to season
- 5 oz container arugula
- 4 oz goat cheese
- ¼ cup fresh mint leaves
- 1 recipe green goddess dressing
Instructions
- Grill the vegetables: Preheat a grill on high for 15 minutes. On a large sheet pan, drizzle the sweet corn, zucchini, and onion with the olive oil. Toss to coat evenly and sprinkle with salt and black pepper to season. Add the prepared vegetables to the grill, with the zucchini placed cut-side down on the grates. Grill, turning the corn and flipping the zucchini and onion until they are charred, 3-4 minutes per side. Remove from the grill and set aside to cool.3 ears sweet corn, 1 medium zucchini, 1 medium red onion, 2 tbsp olive oil, kosher salt, freshly ground black pepper
- Slice the vegetables: Once cooled, cut the zucchini into ¼-inch-thick half-moon slices. Remove the root end from the onion, allow the layers to fall apart, and cut into bite-sized pieces. Cut the corn kernels from the cob.
- Assemble the salad: In a large bowl or serving platter, combine the arugula, zucchini, onion, and corn. Drizzle with green goddess dressing to taste, and top with goat cheese and mint leaves. Serve immediately.5 oz container arugula, 4 oz goat cheese, 1 recipe green goddess dressing, ¼ cup fresh mint leaves
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
