Grilled Zucchini and Corn

Summer is synonymous with grilling, and for my family, no barbecue is complete without a generous platter of vibrant, smoky grilled vegetables. While burgers and hotdogs often steal the spotlight, it’s always the grilled zucchini and corn that disappear the fastest. There’s something inherently satisfying about the slightly charred sweetness of corn kernels mingling with the tender, subtly smoky zucchini. Even my pickiest eaters, usually vegetable skeptics, devour this dish without a second thought. This recipe isn’t just about throwing veggies on the grill; it’s about coaxing out their natural flavors and creating a side dish (or even a light vegetarian main!) that’s both incredibly simple and utterly delicious. From weeknight dinners to weekend gatherings, grilled zucchini and corn has become a staple in our summer rotation, and I’m thrilled to share this effortlessly flavorful recipe with you.

Ingredients

• Zucchini: 3 medium-sized zucchini, look for firm zucchini with smooth skin. These form the base of our dish, offering a mild, slightly sweet flavor that intensifies when grilled.
• Corn on the Cob: 3 ears of fresh corn, husks and silk removed. Sweet corn brings a burst of summery sweetness and a satisfying pop when you bite into the grilled kernels.
• Olive Oil: 3 tablespoons of extra virgin olive oil. This helps prevent sticking on the grill, adds flavor, and promotes beautiful browning and char marks.
• Salt: 1 teaspoon of kosher salt. Enhances the natural flavors of the vegetables and balances the sweetness.
• Black Pepper: ½ teaspoon of freshly ground black pepper. Adds a touch of spice and complexity to the dish.
• Garlic Powder: 1 teaspoon of garlic powder. Provides a subtle savory depth that complements the sweetness of the corn and zucchini.
• Optional Seasonings: (Choose one or combine for variation):
  • Red Pepper Flakes: For a touch of heat.
  • Dried Oregano or Thyme: For an herbaceous Mediterranean twist.
  • Smoked Paprika: For a deeper smoky flavor.
  • Lemon Juice: Freshly squeezed lemon juice, to brighten up the flavors after grilling.
  • Fresh Herbs (Parsley, Cilantro, Basil): Chopped fresh herbs to garnish and add freshness after grilling.

Instructions

1. Prepare the Zucchini: Wash the zucchini thoroughly. Trim off the ends. You can slice the zucchini in a few different ways depending on your preference and grill size. For planks, slice each zucchini lengthwise into ½-inch thick slices. For rounds, slice zucchini into ½-inch thick rounds. Planks are generally easier to grill as they are less likely to fall through the grates, but rounds offer a nice presentation.
2. Prepare the Corn: If using fresh corn on the cob, remove the husks and silk completely. Ensure all silk strands are removed as they can burn easily on the grill. You can leave the corn on the cob whole, or cut each cob in half or even thirds for easier grilling and serving, especially if you are using a smaller grill or serving to children.
3. Preheat the Grill: Preheat your grill to medium-high heat. For a gas grill, this is usually around 400-450°F (200-230°C). If using a charcoal grill, wait until the coals are glowing red with a light layer of ash. A medium-high heat is ideal for grilling zucchini and corn, as it allows them to cook through and develop char marks without burning too quickly.
4. Season the Vegetables: In a large bowl, combine the sliced zucchini and corn. Drizzle with olive oil, ensuring all the vegetables are lightly coated. Season generously with salt, black pepper, and garlic powder. Toss everything together to evenly distribute the oil and seasonings. At this stage, you can also add any of your optional seasonings, such as red pepper flakes, dried herbs, or smoked paprika, depending on your desired flavor profile.
5. Grill the Zucchini: Once the grill is preheated, carefully place the zucchini slices (or rounds) directly onto the hot grill grates in a single layer. Avoid overcrowding the grill, as this can steam the vegetables instead of grilling them. Grill for 3-4 minutes per side for planks, and 2-3 minutes per side for rounds, or until they are tender-crisp and have visible grill marks. The exact grilling time will depend on the thickness of your zucchini slices and the heat of your grill. You are looking for them to be tender but still have a slight bite, not mushy.
6. Grill the Corn: Place the corn on the cob directly onto the grill grates. Grill for 10-15 minutes, turning the corn every 2-3 minutes to ensure even cooking and charring on all sides. You will know the corn is done when the kernels are tender and slightly charred, and you might hear them popping slightly. Grilling the corn on the cob in the husk can also be done for a slightly different flavor and steaming effect, but for this recipe, direct grilling delivers the best smoky char.
7. Remove from Grill and Rest: Once the zucchini and corn are grilled to your liking, remove them from the grill and place them on a clean platter or cutting board. If using lemon juice or fresh herbs, now is the time to drizzle the lemon juice over the grilled vegetables and sprinkle with chopped fresh herbs.
8. Serve Immediately: Grilled zucchini and corn is best served immediately while it’s still warm and the char marks are fresh. You can serve the corn on the cob whole or cut the kernels off the cob. For the zucchini planks, you can leave them as is or chop them into smaller pieces.

Nutrition Facts

(Per Serving, Serves 6)

• Serving Size: Approximately 1 cup of grilled vegetables
• Calories: Approximately 120 kcal
• Fat: 7g
• Carbohydrates: 15g

Note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes. This is based on using the ingredient quantities mentioned above and dividing the total nutritional value by 6 servings.

Preparation Time

Total Time: 30 minutes

• Prep Time: 15 minutes (washing, slicing vegetables, and seasoning)
• Cook Time: 15 minutes (grilling zucchini and corn)

This grilled zucchini and corn recipe is incredibly quick and easy to prepare, making it a perfect side dish for busy weeknights or impromptu summer gatherings. The active cooking time is minimal, mostly involving preheating the grill and then letting the grill do its magic. The simple preparation also allows for easy customization and variations, making it a versatile recipe you can adapt to your preferences and available ingredients.

How to Serve Grilled Zucchini and Corn

Grilled zucchini and corn is a versatile side dish that pairs beautifully with a wide variety of main courses. Here are some delicious ways to serve it:

• As a Classic BBQ Side: Serve alongside grilled burgers, veggie burgers, chicken, fish, or steak for a complete and balanced BBQ meal. The smoky flavors complement grilled meats perfectly.
• In Summer Salads: Chop the grilled zucchini and corn and toss them into a refreshing summer salad. Combine with mixed greens, cherry tomatoes, cucumbers, bell peppers, and a light vinaigrette for a vibrant and healthy salad. Adding grilled halloumi or feta cheese can elevate the salad further.
• With Grains: Serve over a bed of quinoa, couscous, or rice for a hearty and satisfying vegetarian or vegan meal. The grilled vegetables add flavor and texture to simple grains. Consider adding a dollop of hummus or a drizzle of tahini dressing for extra flavor.
• In Tacos or Fajitas: Use grilled zucchini and corn as a filling for vegetarian tacos or fajitas. Combine with black beans, salsa, avocado, and your favorite taco toppings for a flavorful and satisfying meal. They also pair well with grilled halloumi or paneer in vegetarian tacos.
• As a Topping for Pizza or Flatbreads: Add grilled zucchini and corn as a topping for homemade pizza or flatbreads. They add a smoky sweetness and beautiful color. Combine with other toppings like roasted red peppers, onions, olives, and mozzarella or goat cheese.
• With Grilled Halloumi or Tofu: For a vegetarian main course, serve grilled zucchini and corn alongside grilled halloumi cheese or marinated tofu. The combination of textures and flavors is incredibly satisfying and makes for a complete and protein-rich vegetarian meal.
• In Pasta Dishes: Toss grilled zucchini and corn with cooked pasta (like penne or fusilli), pesto, cherry tomatoes, and Parmesan cheese for a simple and flavorful pasta salad or hot pasta dish.
• As a Bruschetta Topping: Dice the grilled zucchini and corn finely and use them as a topping for bruschetta. Toast slices of baguette, rub with garlic, and top with the grilled vegetable mixture, a drizzle of balsamic glaze, and fresh basil for a delicious appetizer.

Additional Tips for Perfect Grilled Zucchini and Corn

1. Choose Fresh, Firm Vegetables: Select zucchini that are firm to the touch and have smooth, unblemished skin. For corn, choose ears that feel plump and have bright green husks. Fresh, high-quality vegetables will always yield the best flavor when grilled.
2. Don’t Overcrowd the Grill: Grilling vegetables in a single layer is crucial for achieving proper char marks and preventing steaming. Overcrowding lowers the grill temperature and traps moisture, leading to soggy, steamed vegetables instead of nicely grilled ones. Grill in batches if necessary.
3. Preheat the Grill Properly: Ensure your grill is preheated to the correct temperature before adding the vegetables. A hot grill sears the vegetables quickly, creating those desirable grill marks and preventing sticking. Medium-high heat is generally ideal for zucchini and corn.
4. Oil Generously: Oiling the vegetables (and the grill grates if necessary) is essential to prevent sticking and promote even browning. Olive oil is a great choice for grilling vegetables, adding flavor and helping them to crisp up nicely.
5. Season Before Grilling: Seasoning the vegetables before grilling allows the flavors to penetrate and enhance the natural taste of the zucchini and corn. Salt, pepper, and garlic powder are a great starting point, but feel free to experiment with other herbs and spices.
6. Don’t Overcook: Zucchini and corn cook relatively quickly on the grill. Overcooking will result in mushy zucchini and dry corn. Aim for tender-crisp zucchini and slightly charred, tender corn kernels. Keep a close eye on them and remove them from the grill when they reach your desired level of doneness.
7. Experiment with Marinades: While simple seasoning is delicious, you can also marinate the zucchini and corn for extra flavor. Try a balsamic marinade, a lemon-herb marinade, or a spicy chili-lime marinade. Marinating for at least 30 minutes (or up to a few hours in the refrigerator) will infuse the vegetables with deeper flavor.
8. Add Flavor After Grilling: Don’t be afraid to add fresh flavors after grilling. A squeeze of fresh lemon juice brightens up the vegetables. Chopped fresh herbs like parsley, cilantro, or basil add freshness and aroma. A sprinkle of crumbled feta cheese or a drizzle of balsamic glaze can also elevate the dish.

Frequently Asked Questions (FAQ)

Q1: Can I grill zucchini and corn ahead of time?

A: While grilled zucchini and corn are best served immediately for optimal texture and flavor, you can grill them a few hours ahead of time and keep them at room temperature or in the refrigerator. To reheat, you can quickly warm them up on the grill again for a few minutes or in a skillet over medium heat. However, be aware that they might lose a bit of their crispness upon reheating.

Q2: Can I use frozen corn for grilling?

A: Fresh corn on the cob is highly recommended for grilling as it offers the best flavor and texture. However, if you must use frozen corn, thaw it completely and pat it dry before grilling. Frozen corn kernels can be grilled in a grill basket or foil packet to prevent them from falling through the grates. The texture will be slightly different from fresh corn, but it can still be a convenient option.

Q3: What if I don’t have a grill? Can I still make this recipe?

A: Yes, you can still make this recipe without a grill! You can use a grill pan on your stovetop to achieve similar char marks and smoky flavor. Alternatively, you can roast the zucchini and corn in the oven at 400°F (200°C) for about 20-25 minutes, or until tender and slightly browned. Broiling for the last few minutes can help achieve a bit of char. A cast-iron skillet on the stovetop can also work well to sear the vegetables.

Q4: How do I prevent zucchini from becoming mushy on the grill?

A: To prevent mushy zucchini, ensure your grill is hot enough (medium-high heat). Don’t overcrowd the grill, and don’t overcook the zucchini. Slice zucchini into thicker planks or rounds (about ½-inch thick) to help them retain their texture. Grilling for just 3-4 minutes per side for planks and 2-3 minutes for rounds is usually sufficient to achieve tender-crisp zucchini.

Q5: Can I add other vegetables to this grilled dish?

A: Absolutely! Grilled zucchini and corn is a great base recipe that you can easily customize by adding other vegetables. Bell peppers (cut into quarters), red onion (sliced into wedges), asparagus, eggplant (cubed or sliced), and cherry tomatoes are all excellent additions to grill alongside zucchini and corn. Adjust grilling times as needed for different vegetables.

Q6: What are some variations for seasoning grilled zucchini and corn?

A: There are endless possibilities for seasoning grilled zucchini and corn! Besides the basic salt, pepper, and garlic powder, you can try: Italian seasoning, Cajun seasoning, chili powder, smoked paprika, cumin and coriander, lemon pepper, or even a sprinkle of Parmesan cheese after grilling. Fresh herbs like oregano, thyme, basil, and cilantro also add wonderful flavor.

Q7: How long will leftover grilled zucchini and corn last?

A: Leftover grilled zucchini and corn can be stored in an airtight container in the refrigerator for up to 3-4 days. While the texture might soften slightly over time, they will still be flavorful. They are great cold in salads or can be reheated gently.

Q8: Is grilled zucchini and corn a healthy side dish?

A: Yes, grilled zucchini and corn is a very healthy side dish! Zucchini and corn are both low in calories and fat, and good sources of vitamins, minerals, and fiber. Grilling is a healthy cooking method that requires minimal added fat. This dish is naturally vegetarian, vegan, and gluten-free, making it suitable for a variety of dietary needs. It’s a delicious and nutritious way to enjoy summer vegetables.

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