Grilled Zucchini and corn tossed with a lime-honey dressing and sprinkled with feta cheese pairs great with any grilled meat. It’s simple to toss together and is full of fresh, summer flavor. The honey and lime balance each other well and contribute a little sweetness and a little acidity. Add in the saltiness of feta cheese and a touch of fresh thyme and you have yourself a winning summer side. Summer will be over soon so I wanted to go ahead and get my last zucchini recipe posted. School started back for my kids today and once that happens it starts to feel like summer is over even though it isn’t technically. It won’t be long before apple and pumpkin recipes are everywhere. NOTE: Originally published August 20, 2014. It’s been a busy week and I’ve just returned from spending a few days in Asheville, NC at Food Blog Forum. Have you ever been to Asheville? It’s such a lovely place, especially Biltmore Estate. Look at this fabulous view. This picture was taken from an outdoor venue on the estate where we had a fabulous dinner catered by Biltmore chefs. Variations and Additions This recipe is easily customizable based on your preferences and what you have on hand. Use goat cheese instead of feta cheese. Sprinkle with toasted pine nuts or pepitas for some crunch. Add some sliced green onion. Add some chopped fresh mint, dill or basil. How To Store Grilled Zucchini-Corn Salad Leftovers will keep in an airtight container in the refrigerator for 4 days. Can be served chilled or slightly warmed. More Zucchini Recipes Fresh Corn and Zucchini Saute Fried Zucchini Chips Zucchini Moussaka Taco Zucchini Boats Baked Zucchini Fries Print Grilled Zucchini-Corn Salad This grilled zucchini-corn salad makes a wonderful summer side salad. Tossed with a honey-lime dressing and sprinkled with feta cheese. Course Side DishCuisine AmericanKeyword grilled Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes Servings 4 Calories 251kcal Author Christin Mahrlig Ingredients3 zucchini, sliced lengthwise into 1/2-inch thick planks3 ears corn, husks and silks removed3 tablespoons olive oil3/4 teaspoon salt1/4 teaspoon pepper1 tablespoon lime juice1 tablespoon apple cider vinegar1/2 tablespoon honey1/4 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon red pepper flakes1 tablespoon olive oil1/3 cup feta cheese crumbles InstructionsHeat grill to medium-high.Drizzle zucchini and corn with olive oil and sprinkle with salt and pepper.Place corn and zucchini on grill, turning about every 4 minutes to get evenly charred.Remove corn and zucchini from grill. Cut the kernels from the corn and place in a large bowl. Cut the zucchini into bite-sized pieces and place in bowl with corn.In a small bowl mix together lime juice, vinegar, honey, salt, pepper, red pepper flakes, and 1 tablespoon olive oil.Pour dressing over corn and zucchini. Sprinkle with feta cheese.Can be served warm, room temperature, or chilled. NotesNutritional info is provided as an estimate only and will vary based on brands or products used. NutritionCalories: 251kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 749mg | Potassium: 588mg | Fiber: 3g | Sugar: 10g | Vitamin A: 513IU | Vitamin C: 32mg | Calcium: 89mg | Iron: 1mgWant to Save This Recipe?Save This Recipe Originally pubblished August 20, 2014. Disclosure: This post may contain affiliate links. The post Grilled Zucchini-Corn Salad appeared first on Spicy Southern Kitchen.