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Zoodle & Grilled Corn Salad
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Zoodle & Grilled Corn Salad

Zucchini noodles and grilled corn dressed in a cilantro lime dressing for the perfect make ahead summer salad.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Author: Stephanie


  • 2 medium zucchini spiralized
  • 6-8 grape tomatoes sliced in half
  • 1-2 grilled corn on the cobs cooled
  • ¼ large red onion sliced
  • optional toppings:
  • shaved parmesan cheese
  • 1 ½ tbsp. capers
  • Cilantro lime dressing ingredients:
  • 3 cloves garlic
  • handful of fresh cilantro
  • juice of 1 lime about ¼ cup
  • 2 tsp. balsamic vinegar
  • ¼ cup olive oil


  • Rinse zucchini and slice off ends.
  • I used thin spiral blade for the noodles.
  • Set aside in colander as they will release some liquid.
  • Meanwhile cut up grape tomatoes, slice kernels off corn cob and slice red onion.
  • And if using parmesan shave about ¼ cup.
  • For the Cilantro lime dressing I used a food processor*
  • Place garlic cloves, cilantro, lime juice, vinegar, olive oil, salt & pepper to taste and pulse till combined.
  • To make the salad, pat dry the zucchini noodles and place in large salad bowl.
  • Add tomatoes, grilled corn, red onion, and optional capers.
  • Top with cilantro lime dressing and mix well.
  • Cover and store in fridge till ready to serve.
  • Top with optional parmesan when serving.


* you could also use a blender for the salad dressing
you can serve immediately but it develops more flavor if allowed to sit several hours in the fridge before serving.