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With Salt and Wit

Laugh Often. Eat Well.

81 June 12, 2014 30 Minute Recipes

Zucchini & Roasted Corn Salad with Chili Lime Vinaigrette

Grilled, charred corn is paired with spiraled zucchini, crisp red onion and tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer salad!

Roasted corn is paired with spiraled zucchini, red onion & tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer roasted corn salad!

It should be mandatory that every meal should be made on the grill during the spring and summer months. And while we are at it, let’s throw fall in there as well for good luck.

The popping of the charcoal, the sizzling sound of the meat as it cooks to juicy perfection; it all just makes for one happy girl. And one happy fiancé, as he deems himself the king of the grill.

That is one area I am happy to hand over. Kinda ironic as I am the chef in this duo yet I cringe at the thought of grilling.

Don’t look at me like that.

I think is a couple of things that I would rather pass on…the dirt that comes with the whole activity, the intense heat (it scares me…more on that another post) and the smell it puts on you. Just call me a priss, already.

Roasted corn is paired with spiraled zucchini, red onion & tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer roasted corn salad!

And not to mention, my Dad has always man’d the grill when I was little and well into my adult years, then Dustin stepped in. See no need for me to figure out the whole chimney, charcoal thing.

Roasted corn is paired with spiraled zucchini, red onion & tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer roasted corn salad!

As the heat rises, so does my desire for the flavors of grilled food and to be outside. What human being’s isn’t?

I adore corn. Have since I was teeny, tiny and always will. The sweet and savory thing just hooks me. I can blame that on my cousins, as we would have a corn-eating contest every 4th of July. My brother and cousin Paul crushed everyone. They were bottomless pits…but I always kicked butt in the sugar cookie contest. We liked to eat. A lot.

Corn takes on a whole new flavor profile when grilled.  Smokey kernels with a bit of a bite. If it weren’t socially acceptable, I would make a whole dinner out of corn and not share. But since I am lady, I decided to pair the corn with my favorite thing since sliced bread. My spiralizer. I have paired them with ahi tuna and red pepper Alfredo sauce, and my personal favourite, cucumber and strawberries. Ah…perfection.

Roasted corn is paired with spiraled zucchini, red onion & tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer roasted corn salad!

Roasted corn is paired with spiraled zucchini, red onion & tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer roasted corn salad!

For a new spin, roasted corn is tossed with zucchini noodles and red onion for a simple yet flavorful salad. Then a dressing is quickly whipped together – just apple cider vinegar, olive oil, lime juice, a bit of zest, pinch of honey, chili powder, garlic and salt and pepper. Probably all things sitting in your kitchen this moment! The kick of the chili vinaigrette pairs so well with the char of the corn, the freshness of the zucchini and the crunch of the red onion.

Queso Fresco or cojita would be wonderful on top. I was just a bit spacy and totally forgot it on this salad. But I had every intention of adding it…

Let’s all take a stand against our ovens, as they have had they space heater-winter times, and all hail the grill! This summer perfection Roasted Corn Salad will thank you.

Roasted corn is paired with spiraled zucchini, red onion & tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer roasted corn salad!

Roasted Corn & Zucchini Salad with Chili Lime Vinaigrette

Grilled, charred corn is paired with spiraled zucchini, crisp red onion and tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer salad!

10 minPrep Time

10 minCook Time

20 minTotal Time

Yields 6

Author:

Megan

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Ingredients

  • 2 ears of corn
  • 2 large zucchini, spiralized with the smallest blade
  • 1/2 large red onion, diced
  • Optional: Queso Fresco or Cojita
  • Salt and pepper to season corn
  • Vinaigrette:
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • Juice and zest of 1 lime
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon honey

Instructions

  1. Prepare grill.
  2. Pull husks down on corn. Spray with non-stick cooking spray and season with salt and pepper.
  3. Grill until slightly charred.
  4. Meanwhile prepare vinaigrette; combine all ingredients and mix well. Toss with zucchini noodles, red onion and cheese, if using.
  5. When corn is done and cooled slightly. Cut kernels off. Top salad with corn and serve!

Notes

i]*[This is the Spiralizer I use and love![/i]

7.8.1.2
82
https://withsaltandwit.com/roasted-corn-salad/

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!

81

Categories: 30 Minute Recipes Tags: corn, dairy free, gluten free, healthy, salad, spiralized, zucchini

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Reader Interactions

Comments

  1. Brianne @ Cupcakes & Kale Chips says

    June 12, 2014 at 5:39 am

    I really have to break out my spiral cutter more often. This looks amazing!
    Reply
    • Meg says

      June 18, 2014 at 3:03 pm

      I agree! It is a staple in our kitchen. Thanks, Brianne!
      Reply
  2. Alli says

    June 12, 2014 at 5:58 am

    I'm in love with that salad! Just the dressing alone has my mouth watering! I don't grill, either. That's my husband's department! I don't think I've ever turned the grill on. :) Pinning!
    Reply
    • Meg says

      June 18, 2014 at 3:04 pm

      Thanks, Ali!! I agree...it is such a hubby thing!
      Reply
      • Cindy says

        April 23, 2015 at 9:30 pm

        I disagree. Utilizing the grill is not a "hubby" or "man" thing. It is something that society has fed us. Women are very capable of grilling a wonderful lemon-pepper salmon along side a packet of french- buttered baby potatoes. It is a choice.
        Reply
        • Meg says

          April 24, 2015 at 7:24 am

          Hi Cindy, I didn't state that it was a "hubby" or "man" thing. Just in our house, I am glad to hand it over to my husband, but I agree that society has mad it more of a manly task and women are fully capable of grilling. I have grilled before but I just prefer not to. But that salmon and potatoes sound delicious!
          Reply
  3. julia says

    June 12, 2014 at 8:40 am

    This looks like the perfect summer salad to bring to a BBQ! Love the roasted corn!
    Reply
    • Meg says

      June 18, 2014 at 3:07 pm

      Thanks, Julia! Oh roasted corn is my weakness!
      Reply
  4. Beth @ The First Year says

    June 12, 2014 at 8:42 am

    Megan, I need to get one of those vegetable spiraling gadgets - this looks amazing!
    Reply
    • Meg says

      June 18, 2014 at 3:19 pm

      OH you so need to get on this band wagon. You won't be disappointed!!
      Reply
  5. Phi @ The Sweetphi Blog says

    June 12, 2014 at 11:42 am

    YUUUUMMMM, this looks so beautiful and delicious...and I 100% agree, all meals during the summer time should be grilled :)
    Reply
    • Meg says

      June 18, 2014 at 3:25 pm

      Oh thank you lady!!! I can only imagine if I lived in a place that is warm year around, we would never turn our oven on!
      Reply
  6. Laura @ Raise Your Garden says

    June 13, 2014 at 6:48 am

    Ahhhh, your making me wish that I had asked for that spiralizer for Mother's Day and it seems all tacky to get it for my husband on Sunday. Oh well, a new grill kit then since I won't touch the grill with a ten foot pole. I half think I'm scared of it. Zucchini is my favorite veggie, yay!
    Reply
    • Meg says

      June 18, 2014 at 5:05 pm

      You can always treat yourself! That is what I did and I am so thankful! This is the one I use: http://www.amazon.com/gp/product/B0007Y9WHQ?ie=UTF8&camp=1789&creativeASIN=B0007Y9WHQ&linkCode=xm2&tag=thehouintra09-20 You'll love it!!
      Reply
  7. Amber says

    June 14, 2014 at 9:36 am

    This salad sounds amazing! Visiting from the Friday Fathers Day blog hop! :-)
    Reply
    • Meg says

      June 18, 2014 at 5:07 pm

      Oh thank you!! And my pleasure :)
      Reply
  8. Olivia - Primavera Kitchen says

    June 17, 2014 at 2:58 pm

    It’s beautiful and all the flavor is calling my name!! Summer in a bowl!
    Reply
    • Meg says

      June 18, 2014 at 5:08 pm

      Oh thank you! And I hear can it hear it now...It's calling my name too! Hehe :)
      Reply
  9. KC Kahn the Kitchen Chopper says

    June 25, 2014 at 11:50 am

    Hi Megan, I hope you see my comment. I don't see the one I posted re: #theWeekendSocial. Here's another. Thanks so much for joining. I love your Zucchini recipe so much, I'm featuring it this week on my blog #theWeekendSocial #26. I hope you stop by again this week. Tomorrow at 9:00 PM EST is when the party starts.
    Reply
  10. Melanie says

    July 21, 2014 at 1:19 pm

    I made this last night and it was SO amazing! I used Feta Cheese and added some cherry tomatoes. This was so divine and I cannot wait to eat the leftovers for lunch today!
    Reply
  11. Mom's Dish says

    January 10, 2015 at 12:31 am

    This salad looks so delicious and fresh!
    Reply
    • Meg says

      January 10, 2015 at 11:56 am

      Why thank you! It most certaintly is!
      Reply
  12. melissa says

    February 9, 2015 at 8:58 pm

    I really loved the flavor but not a fan of the raw texture of zuchinni in the salad so i ended up just sautéing it to soften it up and ate it warm! So good!
    Reply
    • Meg says

      February 10, 2015 at 8:14 am

      That is great idea! Thanks for the tip and glad you enjoyed it!!
      Reply
  13. Celeste W says

    February 15, 2015 at 4:45 pm

    For the vinaigrette, there is a . before the 5 in the ingredient list for the apple cider vinegar. Is it suppose to be 5 TBLSP or .5 as in a 1/2 TBLSP? I looked at the other comments to see if anyone else might have asked that but didn't see an answer. I've never made a vinaigrette but I am assuming it's 5 TBLSP. Can you clarify for me please? Thank you! (and I will be trying this recipe this week! Need to start treating my body as the temple it is and get back to eating healthy!!)
    Reply
    • Meg says

      February 15, 2015 at 5:06 pm

      Hi Celeste! I love how you are wanting to start treating your body better. You will be so happy with how you feel once you do! And thank you for catching that. It is 1/2 tablespoon, not 5 tablespoons. I hope you enjoy!
      Reply
      • Celeste W says

        February 17, 2015 at 12:57 am

        Thanks Meg! Yes, it's been a looooooong time coming. Turning 50 this year but I feel 90 most of the time!! lol Better health...HERE I COME!!! Thanks again!
        Reply
        • Meg says

          February 17, 2015 at 7:12 am

          Well good for you! Best of luck!
          Reply
  14. marilyn says

    August 13, 2015 at 6:10 pm

    this sounds soooo yummy.I love grilled corn-anxious to try.thanks for sharing
    Reply
    • Meg says

      August 14, 2015 at 7:37 am

      This is one of our summer favorites! Hope you enjoy!!
      Reply
  15. Ellen says

    August 14, 2015 at 8:59 am

    How 'bout grilling the red onion, too? Slice it in fairly thick slices, grill, THEN chop! I think it would be great!
    Reply
    • Meg says

      August 14, 2015 at 1:27 pm

      That would be a great idea! I love grilled onions!
      Reply
  16. Karen says

    August 23, 2015 at 4:07 pm

    Could you tell the name and make of your spiralizer? I couldn't get your link to amazon to work - thanks!
    Reply
    • Meg says

      August 23, 2015 at 4:16 pm

      Oh bummer! I love the Paderno Spiralizer! Here it is! http://www.amazon.com/gp/product/B0007Y9WHQie=UTF8&camp=1789&creativeASIN=B0007Y9WHQ&linkCode=xm2&tag=thehouintra09-20
      Reply
  17. Pam says

    September 22, 2015 at 10:30 pm

    Would like to know how you prepared the red onion in the salad It looks translucent in your photos as though it has been cooked or cured in some way Would love to know the rest of the secret. Thank you!
    Reply
    • Meg says

      September 23, 2015 at 7:25 am

      Hi Pam, the onions are actually raw. They soften a bit when left in the mixture for a bit :) Enjoy!
      Reply
  18. Hk says

    February 6, 2017 at 11:31 am

    hi Meg, awesome recipe! Quick question, I don't have the spiralizer yet, so I was planning to using pre spiraled zucchini that my grocery store sells. Any idea approximately how much I should use? Thanks!
    Reply
    • Meg says

      February 6, 2017 at 1:07 pm

      Hi there! I would say around 4 cups? I am not sure how prepackaged comes in terms of measurements. But I roughly 3-4 cups would probably be perfect. Enjoy!!
      Reply
  19. Jacklyn says

    October 29, 2018 at 6:28 am

    I made this over the weekend and it was SO GOOD! I used a mix of yellow and green zucchinis and it turned out really well. I also used the extra/leftover sauce and mixed it into chickpeas to eat for the week because I couldn’t let it go to waste!
    Reply
    • Megan Kohrs says

      November 11, 2018 at 4:31 pm

      Love hearing that! So glad you enjoyed it!
      Reply
  20. Cakes In Karachi says

    January 10, 2019 at 5:15 am

    Will definitely try this recipe. Looks pretty good to me. Thanks for the great article anyways.
    Reply
  21. SNK Social Fame says

    June 6, 2022 at 2:39 am

    Such a good post! Thanks for sharing. Really very useful and informative post.
    Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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