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Corn Zucchini Salad with Sun Dried Tomato Vinaigrette 

June 16, 2017

Lots of flavor packed into this easy quick dish.  You can cheat too if need be and use can corn; I would suggest roasted corn for a bit more flavor, sauteed zucchini, and use a pre-made salad dressing.  The dish is very adaptable to what you have on hand as well.  I added almonds instead of the roasted chickpeas (a quicker protein adder).  Some chopped red peppers raw or roasted would be good and add some more color.  You could make this into more of a main dish by adding some pasta.  Lots of options!

Difficulty: Easy
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 3-4 servings
Taste: Good


5-6 ears corn, in husk
2-3 medium zucchini
1 Tbsp (15 ml) grape seed, avocado or olive oil
Sea salt and black pepper

1/2 cup packed (56 g) sun-dried tomatoes* (soaked in hot water 10 minutes)
1/4 cup (240 ml) hot water*
3 Tbsp (45 ml) lemon juice
1 cup tightly packed (60 g) fresh basil (I used half parsley)
4 cloves garlic, smashed (2 Tbsp or 12 g)
1/3 cup (80 ml) olive oil
2 tsp maple syrup
Pinch each sea salt + black pepper, plus more to taste

EXTRAS optional
Red bell pepper
Roasted chickpeas*
Fresh lime juice


1) Start by heating up your grill and prepping the corn and zucchini.

2) Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper. Set aside. Also soak corn (in husk) in cold water for 5 minutes.

3) Prepare dressing by adding all ingredients (sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt, and pepper) to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt + pepper for flavor balance, or basil for freshness/earthiness. Set aside.

4) Once your grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned. Then carefully remove husk and place back on grill until golden brown on all sides – about 5-8 minutes.

5) When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. You want grill marks, but you don’t want the zucchini to get too soft. Set aside.

6) Cut corn off cob and slice zucchini. Then add to a serving bowl. At this time, add almonds, red bell pepper, or roasted chickpeas if desired (see notes for preparation).

7) Drizzle with fresh lime juice and desired amount of dressing, and garnish with fresh basil and/or parsley.


*Best when fresh. Leftover dressing will keep covered in the refrigerator up to 4 days.
*If you use sun-dried tomatoes packed in oil, you will likely need much less water, so start with 1/4 cup (60 ml) and work your way up from there.
*To make roasted chickpeas, thoroughly drain a 15-ounce can of chickpeas and add to a mixing bowl. Then add 1 Tbsp olive or grape seed oil, a healthy pinch each sea salt, ground cumin, dried oregano, smoked paprika, and black pepper. Roast at 350 degrees F (176 C) for 20-25 minutes or until golden brown and crispy.

Nutrition Information: Rough estimate for 1 of 4 servings calculated using 2 zucchini, 6 ears of corn, and all of the dressing.

Serving size: 1/4 of recipe with dressing. Calories: 287 Fat: 19.8 g Saturated fat: 2.9 g Carbohydrates: 30 g Sugar: 7.9 g Sodium: 54 mg Fiber: 4.5 g Protein: 5 g

Source: Minimalist Baker


From → Side Dish

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