Grilled Corn & Zucchini Salad

Grilled Corn and Zucchini Salad takes advantage of the best of the summer garden

With a zesty, creamy mustard vinaigrette, this salad is the perfect accompaniment to any summer supper. 

Who doesn’t love grilled corn in the summer? And, who doesn’t love cooking that requires very little actual cooking? A salad of zucchini and corn takes full advantage of the bounty of summer… luckily, this bounty keeps giving through autumn. And, these two go together like baseball and cold beer. Meaning, they’re made for each other. I make this creamy mustard vinaigrette (no dairy, just one egg yolk) in advance for all my salads (thanks Chef Thomas Keller!). And, it goes very, very well with sweet corn. Add a little torn fresh basil, or fresh herb of your choice, serve over red leaf lettuce, drizzled with a little, no more than a teaspoon or two, of apple cider vinegar, and season to taste with salt and pepper. You’ll have a crowd-pleasing salad that will go down in the history books of great summer dishes. 

Grilled Corn Zucchini Salad with Creamy Vinaigrette

An instant summer classic.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Tania Van Pelt



  • 3 ears of corn husked
  • 1 large or 2 medium-small zucchini halved lengthwise
  • 1 teaspoon smoked paprika or chipotle powder
  • 1-2 tablespoons olive oil
  • 1 small head of red leaf lettuce leaves torn
  • 3 tablespoons fresh basil chopped or leaves torn
  • 1-2 teaspoons apple cider vinegar
  • 3-4 tablespoons creamy mustard vinaigrette
  • Sea salt black pepper to taste


  • 1 large egg yolk
  • 2 tablespoons Dijon or whole grain mustard
  • 3 tablespoons plus 1 teaspoon unfiltered apple cider vinegar
  • 1 large garlic clove minced
  • 1 small shallot minced
  • 1 cup canola oil
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper


  1. Prepare a grill for medium heat. Brush the 3 ears of corn and halved zucchini with oil, season them with salt, paprika or chile powder, and grill, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes. (Alternatively, remove kernels from cobs and cook in a dry large skillet over medium-high heat, turning occasionally, until charred in spots, about 4 minutes.) Let cool.
  2. Cut kernels from cobs and chop the grilled, halved zucchini in bite-sized chunks, add to a salad bowl with 3 to 4 tablespoons of creamy vinaigrette, and toss to combine. Season with salt. On a platter, place the torn lettuce leaves, sprinkle a little vinegar and sea salt, top with the corn and zucchini mixture, garnish with fresh basil, or herb of choice. Serve immediately.

For the Dressing

  1. In a blender food processor, combine the first 5 ingredients with 
2 tablespoons of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. Season with salt and pepper.