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    Home » SIDE DISHES

    Creamy Corn Salad with Courgette

    Published: August 6, 2022 · Updated: August 5, 2022 by Ieva · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    A summer corn and courgette salad like no other! Char your corn and courgette in a griddle pan or on a BBQ, add some summer vegetables, and drizzle a fresh and zingy lime yoghurt dressing on top! Our Creamy Corn Salad with Courgette is an ultimate side dish for any summer BBQ party that can be served warm or cold!

    Take Me To:
    • Why is This Corn Off The Cob Salad Perfect For Summer BBQs?
    • Ingredients
    • Want To Make This Salad Vegan?
    • Method
      • On a BBQ Grill
      • On The Stove
      • In The Oven
      • Make the Dressing and Assemble
    • Recipe FAQs
    • What To Serve Warm Corn Salad With?
    • Other Delicious Summer Salad Recipes
    • Other Salad With Courgette Recipes
    • Recipe Card

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    Grilled corn salad topped with courgette in a black bowl with brown rim.

    Why is This Corn Off The Cob Salad Perfect For Summer BBQs?

    One of our favourite summer salads, this Warm Corn Salad is a great accompaniment to BBQ meats. Not only do flavours complement any smoky chargrilled meat, but this salad can also mostly be done on the BBQ grill. This means you don’t miss out on spending time with family and friends by getting all the food together in the kitchen. Chop up tomatoes, and cucumbers in advance. Chop the avocado and squeeze a good amount of lime all over it. Make the dressing. And then assemble it outside once your corn and courgettes are fresh off the grill!

    Furthermore, this recipe is a great way to use up the courgette harvest (which is always plentiful). Add the zingy Greek Yoghurt and Lime Dressing, and you have yourself a lovely corn and summer courgette salad!

    Ingredients

    Labelled ingredients on a wooden chopping board.
    • corn on the cob is perfect for grilling. Remove the husks and lightly brush with oil before cooking on high heat.
    • courgette: choose young green courgettes that don’t have tough skin.
    • tomatoes: salad tomatoes, cherry tomatoes or baby plum tomatoes work great in this recipe, but try and use the type that doesn’t have too many seeds, as it will make the salad watery.
    • cucumber: choose a type with thin skin, that’s not too bitter. This way you don’t need to peel the cucumbers.
    • avocado: ripe, but not mushy.
    • coriander: also known as cilantro.
    • Greek yoghurt: or any other thick and creamy type.
    • lime: can be substituted with lime juice from a bottle, but our vote always goes to freshly squeezed lime juice.
    • honey: runny (not set) honey.
    • olive oil: or cold-pressed rapeseed oil.

    Want To Make This Salad Vegan?

    No problem! This Creamy Corn Salad works very well with a couple of plant-based substitutions.

    Replace Greek Yoghurt with unsweetened coconut yoghurt and honey with a tablespoon of agave nectar. That’s it! Your creamy corn salad is vegan now!

    Method

    On a BBQ Grill

    Lightly brush the corn on the cobs with oil. Add them onto a preheated BBQ grill and cook for 15-20 minutes turning occasionally until softened and charred slightly.

    Place courgettes on a lightly oiled silicone mat on a BBQ grill and cook for 3-4 minutes on each side.

    On The Stove

    If you are cooking inside, place oiled corns in a dry pan and cook on medium-high heat turning occasionally for approx. 15-20 minutes.

    Pour a teaspoon of oil into a large non-stick frying pan. Once hot, add the courgette rounds and cook on each side until softened and slightly browned.

    In The Oven

    Wrap each of the oiled seasoned corn on the cob in a large sheet of foil (we highly recommend Kirkland Signature Foil) and seal. Place them on a baking tray and cook in the oven preheated to 200°C Fan for 20 minutes, turning them over halfway through. If you want the charred look and a bit of smoky flavour, use a kitchen blow torch on them after the corn is cooked.

    Cook courgettes in a frying pan (as above) or arrange them in a single layer on a baking parchment-lined tray and cook in the oven for 15 minutes, until soft.

    Courgette slices frying in a pan.

    Make the Dressing and Assemble

    Cut the cucumber, tomatoes and avocado into small cubes. Chop the coriander (including stalks) finely.

    In a small bowl, mix the yoghurt, honey, olive oil and lime juice. If the dressing is too thick, add a teaspoon of water (you want the dressing to be of drizzling consistency).

    In a large bowl, gently mix the cucumber, tomatoes, avocado, coriander and half of the courgette. Using a sharp knife, cut the corn off of the cobs and add them to the salad too.

    Curn is being cut off of the shargrilled cob onto a white plate.
    Fresh Vegetables and herbs in a large metal bowl.

    Arrange the rest of the courgette rounds on top of the salad and drizzle with the lime yoghurt dressing!

    Recipe FAQs

    Can This Corn and Courgette Salad Be Served Cold?

    Yes! It tastes just as good served cold. However, if you are looking to store your salad for a while, make sure to cover the avocado in lime juice before you add it to the salad to prevent it from browning. I would also recommend adding the dressing just before serving.

    Can This Warm Corn Salad Be Made with Tinned Corn?

    Yes, it can! Drain the corn very well and cook them on high heat in a dry pan until slightly charred (you can add a teaspoon of liquid smoke to the pan at the end of cooking for that smoky flavour). Note though that tinned corn is typically a lot sweeter compared with corn on the cob.

    Corn and courgette salad with lime yoghurt drizzled on top.

    What To Serve Warm Corn Salad With?

    This ‘Corn-Off-The-Cob’ salad is extremely versatile. We love it with traditional BBQ foods, like:

    • BBQ Pork Fillet
    • Lamb Shashlik – Central Asian Lamb Skewers

    But it works just as well with pan-fried salmon, mackerel fillets and roasted aubergine.

    Other Delicious Summer Salad Recipes

    If you are looking for more summer salad recipes to serve as side dishes at your next BBQ party, have a look at some of our other favourites below:

    • Asian Cabbage Slaw with Sesame Mayo
    • Spicy Korean Carrot Salad
    • Tex Mex Sweet Potato Bowl

    Other Salad With Courgette Recipes

    • Courgette Ribbon Salad
    • Summer Pesto Pasta Salad

    Recipe Card

    Creamy corn salad with courgette drizzled with lime yoghurt in a black bowl on a rustic white table.

    Creamy Corn Salad with Courgette

    A summer corn and courgette salad like no other! Char your corn and courgette in a griddle pan or on a BBQ, add some summer vegetables, and drizzle a fresh and zingy lime yoghurt dressing on top! Our Creamy Corn Salad with Courgette is an ultimate side dish for any summer BBQ party that can be served warm or cold!
    5 from 1 vote
    Print Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine Worldwide
    Servings 4 as a side dish
    Calories 184 kcal

    Ingredients
     
     

    • 1 courgette large, sliced into 1cm thick rounds
    • 2 corns on the cob husks removed if needed
    • 120 g tomatoes chopped
    • 1 avocado stoned, peeled, cut into chunks
    • 150 g cucumber chopped
    • 10 g coriander chopped

    Dressing:

    • 40 ml Greek yoghurt
    • 2 tablespoon lime juice
    • 1 teaspoon clear honey
    • 1 tablespoon olive oil

    Instructions
     

    On a BBQ Grill:

    • Lightly brush the corn on the cobs with oil. Add them onto a preheated BBQ grill and cook for 15-20 minutes turning ocasionally until softened and charred slightly.
    • Place courgettes on a lightly oiled silicone mat on a BBQ grill and cook for 3-4 minutes on each side.

    On The Stove:

    • If you are cooking inside, place oiled corns in a dry pan and cook on medium-high heat turning occasionally for approx. 15-20 minutes.
    • Pour a teaspoon of oil in a large non-stick frying pan. Once hot, add the courgette rounds and cook on each side until softened and slightly browned.

    In The Oven:

    • Wrap each of the oiled seasoned corn on the cob in a large sheet of foil and seal.
    • Place them on a baking tray and cook in the oven preheated to 200°C Fan for 20 minutes, turning them over halfway through. If you want the charred look and a bit of smoky flavour, use a kitchen blow torch on them after the corn is cooked.
    • Cook courgettes in a frying pan (as above) or arrange them in a single layer on a baking parchment-lined tray and cook in the oven for 15 minutes, until soft.

    ***

    • Mix all the dressing ingredients in a small bowl.
    • In a large bowl, gently mix the cucumber, tomatoes, avocado, coriander and half of the courgette. Using a sharp knife, cut the corn off of the cobs and add them to the salad too.
    • Arrange the rest of the courgette rounds on top of the salad and drizzle with the lime yoghurt dressing.

    Nutrition

    Calories: 184kcalCarbohydrates: 19gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 1mgSodium: 22mgPotassium: 638mgFiber: 5gSugar: 8gVitamin A: 711IUVitamin C: 25mgCalcium: 38mgIron: 1mg
    Keyword Corn and Zucchini Salad, Corn Salad, Courgette and Corn On the Cob Salad, Courgette And Corn Salad, Creamy Corn Salad, Summer Corn Salad, Zucchini and Corn Salad
    Tried this recipe?Let us know how it was!
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