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When the corn and zucchini are both coming on strong in the July heat, this is the salad I make on repeat. Sweet corn charred right on the grill and zucchini grilled until tender and smoky come together with crumbled salty cotija, a squeeze of lime, and plenty of fresh cilantro. It has all the flavors of Mexican street corn in a bright, easygoing salad — smoky, tangy, sweet, and just a little spicy.

This is peak-summer cooking at its most joyful: two garden crops at their absolute best, a hot grill, and a handful of bold finishing touches. It comes together in about thirty minutes, travels beautifully to any cookout, and tastes like the heart of summer on a fork.

Why You’ll Love This Recipe 💛

Makes the most of peak-summer corn and zucchini together.
All the flavors of street corn in an easygoing salad.
Naturally vegetarian and gluten-free.
Travels beautifully to any summer cookout.

A quick tip from my kitchen: grill the corn and zucchini until they take on real char before cutting or tossing. That smoky, blistered flavor is the whole point, and it only develops with high heat and a little patience. Cut the corn off the cob only after it has cooled slightly, standing the ear in a bowl to catch every kernel.

Quick Reference Snapshot 📋

Prep: 15 minutes
Cook: 15 minutes
Total: about 30 minutes
Yield: 6 servings
Skill: Easy
Equipment: Grill or grill pan, mixing bowl
Dietary: Vegetarian, gluten-free

Ingredients 🌿

4 ears fresh corn, husked
2 medium zucchini, halved lengthwise
1/2 cup cotija cheese, crumbled
2 tablespoons lime juice
1/4 cup fresh cilantro, chopped
1/2 teaspoon chili powder
2 tablespoons olive oil
Salt to taste

Seasonal Swaps 🔄

Use feta or queso fresco in place of cotija.
Add a diced avocado or a handful of cherry tomatoes.
Swap cilantro for fresh basil if you prefer.
Stir in black beans to make it a heartier main.

From My Garden 🌿

Corn and zucchini are two of summer’s most generous givers, and in July they both seem to arrive all at once, faster than I can keep up. There is a particular joy in cooking two crops together at the very peak of their season, straight from the garden to the grill. This salad feels like the height of summer abundance, a celebration of everything the warm months so freely provide.

Instructions 👩‍🍳

Preheat the grill to medium-high. Brush the corn and zucchini with olive oil and season with salt.
Grill the corn, turning, until charred all over, about 10 minutes. Grill the zucchini until tender and marked, about 3 minutes per side.
Let cool slightly, then cut the corn off the cobs and chop the zucchini. Add both to a bowl.
Toss with lime juice, cilantro, chili powder, and most of the cotija. Season to taste, top with the remaining cotija, and serve.

Serving & Pairing Suggestions 🍽️

Serve warm or at room temperature as a side or light main.
Pile onto tacos, grain bowls, or grilled tostadas.
Finish with extra lime, cotija, and a pinch of chili.

Storage & Make-Ahead 🥡

Refrigerate leftovers in an airtight container for up to three days.
Enjoy cold or gently warmed; refresh with a squeeze of lime.
Keep any extra cotija and cilantro to add fresh when serving.

Final Thoughts ✨

This salad is summer at its most generous and joyful, two garden crops at their peak meeting a hot grill. May it bring a little of that abundance and sunshine to your table, and remind you to savor the season while it is here.

Community & Connection 🤝

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Favorites from My Kitchen to Yours 🍴

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