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!
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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
- 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.
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.
Arrange the rest of the courgette rounds on top of the salad and drizzle with the lime yoghurt dressing!
Recipe FAQs
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.
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.
What To Serve Warm Corn Salad With?
This 'Corn-Off-The-Cob' salad is extremely versatile. We love it with traditional BBQ foods, like:
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:
Other Salad With Courgette Recipes
For more, head to our article: Courgettes All Day: Courgette Recipes From Breakfast to Dessert.
Recipe Card
Creamy Corn Salad with Courgette
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
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