Grilled Corn and Cabbage Salad

My new favorite salad, created on the fly using the bounty of Farmers Market corn, zucchini, and crunchy, crispy pickling cucumbers. Got the red cabbage at the store since I’m on a can’t-stop-won’t-stop taco kick and shredded cabbage goes so well with any kind of taco action. (I’ll make a taco out of anything, and I’ll even use a sheet of nori or a leaf of cabbage as a wrap if I’m out of my favorite organic corn tortillas.) My favorite cabbage is the colorful reddish purple cabbage, I love the way it colors the other veggies in a salad, especially after they’ve been marinating a little in olive oil and lime juice. This cabbage is a little sweet, a little crunchy, and 100% perfect with fresh cucumbers and grilled corn and zucchini. 


Grilled Corn & Cabbage Salad

An easy summer salad that is the perfect accompaniment to tacos or grilled fish. The cabbage marinates in the citrus, softens, and becomes so tender and delicious.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Tania Van Pelt


  • 3 ears of corn husked
  • 1 medium-sized zucchini halved lengthwise
  • 1 pickling cucumber diced
  • 1/2 medium-sized red cabbage shredded
  • 4 tablespoons of fresh lime juice about 2 limes
  • 3 tablespoons olive oil
  • Grapeseed or safflower oil
  • Sea salt and black pepper
  • 1-2 teaspoons Spanish smoked paprika or chipotle powder


  1. Prepare grill for medium heat. Chop the cucumber and finely slice or shred the cabbage. In a large bowl add the cucumber, cabbage, olive oil, and lime juice; season with salt and pepper and set aside.
  2. Brush the 3 ears of corn and halved zucchini with grapeseed oil, dust with smoked paprika, sea salt and grill, turning occasionally, until tender and charred in spots, 10 to 12 minutes. Let cool.
  3. Cut kernels from cobs and add to the salad. Chop the zucchini and add to the salad. Toss to combine; season with salt and pepper.

Recipe Notes

I use pickling cucumbers because they tend to be crisper and hold up better in a salad with this much acid. I never peel my cucumbers, and I always buy organic. If you prefer your cukes peeled, by all means do so. And you can adapt this salad to your taste, add cilantro, basil, or mint, tomatoes, avocado, whatever you like best.