1-Getting started with this grilled corn and zucchini salad is a breeze, and I can’t wait to walk you through it! First, preheat your grill to medium-high heat, around 400-450°F, to get that perfect char without overcooking. Prepare your veggies by husking the corn and slicing the zucchini into even rounds, which helps them cook uniformly and absorb those smoky flavors.

2-Next, brush the corn, zucchini, scallions, and jalapeño with olive oil, then season with kosher salt and freshly cracked black pepper. This step is crucial for preventing sticking and enhancing taste it’s like giving your veggies a quick spa treatment before they hit the heat! Grill everything, turning occasionally, for about 8 to 10 minutes until the corn has browned spots, the zucchini shows nice grill marks, and the scallions and jalapeño are charred and tender.

3-Once grilled, transfer the vegetables to a cutting board to cool. After they cool, cut the corn kernels off the cob and chop the zucchini and scallions into bite-sized pieces for easy mixing. In a blender, combine the feta cheese, 1/3 cup olive oil, charred jalapeño, lemon zest, lemon juice, and garlic, then blend until smooth. Fold in the chives and cilantro, and add water if needed to reach a ranch-like consistency.

4-Finally, in a large bowl, mix the lettuce, corn kernels, zucchini, scallions, and avocado. Toss with half the dressing and adjust seasoning as desired it’s ready to serve! This process takes just 20 minutes total, with 10 minutes prep and 10 minutes cook time, making it ideal for busy parents or working professionals. For variations, you can add grilled chickpeas for extra protein, just like in our other salad recipes on the site.