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Black plate piled with spinach, grilled zucchini, grilled corn, and halved grape tomatoes arranged by color.

Grilled Zucchini and Corn Salad

  • Author: Betty
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes


Units Scale


  • 2 zucchini
  • 2 ears of corn
  • 1 cup mixed grape tomatoes
  • 4 cups spinach
  • Italian Parsley
  • Fresh Mint

Sumac Dressing

  • 1 clove garlic, minced
  • 1 tsp salt
  • 2 tsp sumac
  • 1 tsp paprika
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice



  1. Preheat the outdoor grill to high. Trim ends from zucchini and slice lengthwise in half. Lightly oil zucchini and corn with nonstick spray oil or olive oil.
  2. Place the zucchini (cut sides down) and the corn on the grill when the grill is hot. Cook for 10 minutes, turning once halfway through. You want the zucchini to be tender but still holding its shape. Remove from the heat.
  3. Cut the tomatoes in half. Arrange the spinach on a platter and add the cut tomatoes on top.
  4. Slice the zucchini into smaller chunks and add to the platter. Cut the kernels off the ears of corn and pile them onto the platter.
  5. Combine the dressing ingredients into a lidded jar. Shake to combine well. Pour the dressing over the salad just before serving. Garnish with chopped parsley and mint.