Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing

Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing

A zucchini noodle salad perfect for summer barbecues, with spiralized zucchini, grilled corn and a zesty cilantro-lime dressing.

Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing

We’ve all been there: we’re invited to a summer potluck or barbecue and we’re scrambling at the last minute for something to bring. Instead of making the same pasta salad you always make, try this spiralized zucchini noodle salad, packed with all the summertime favorites: zucchini, grilled corn, tomatoes, and avocado!

If you haven’t tried cold zucchini noodle salads in the summertime, they’re your best friend – quick to prepare, refreshing, healthy, and most importantly, a great use of your spiralizer!

I’m so last minute, and I’m usually late to get togethers, because I’m frantically putting together something to bring over other than a bottle of wine. And yes, I cook for a living!

Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing

In recent years, I’ve learned that a) everybody wants to eat healthy at BBQs, but they don’t know how to do it flavorfully, b) time is of the essence in the summer and no one wants to spend too much time in the kitchen, and finally, c) zucchini noodles pretty much go with everything.

Seriously though on point C – toss raw zucchini noodles (yes, raw!) with basil pesto, a tomato basil dressing, romesco, or something zesty like this cilantro-lime dressing and they will taste delightful. It’s true! They really go with everything!

Don’t be turned off by raw zucchini – the longer the noodles sit in the dressing, the less crunchy they become! And, they travel well. It’s the warm sauces that are a little trickier, but here are some tips to avoid a watery zucchini noodle mess.

Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing

Now, if you can’t grill your own corn, no worries – just boil it! Or, if you’re really making this for a BBQ, bring the corn (BYOC?!) and ask the chef/host/hostess to grill it and you can slice it up and put it freshly into this salad!

Okay now tell me – am I overselling raw spiralized zucchini noodle salads?

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • Olive oil to grease
  • 2 ears of corn husked
  • 2 medium zucchinis
  • 1 cup halved cherry tomatoes
  • 1 avocado pitted, peeled, cubed
  • For the dressing:
  • 1.5 tablespoons extra virgin olive oil
  • 1.5 tablespoons freshly squeezed lime juice
  • 1.5 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1.5 tablespoons chopped cilantro


  • Preheat an outdoor grill for high heat and lightly oil the grate OR heat a grill pan over medium-high heat on a stovetop and grease with olive oil.
  • If using an outdoor grill: place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or until kernels are fork-tender.
  • If using a grill pan: place down your corn and let cook 5 minutes per side until all sides are charred and fork tender, about 15 minutes.
  • Meanwhile, prepare the dressing: place all of the ingredients in the bottom of a large bowl and mix to combine.
  • Prepare the zucchinis: slice the zucchinis halfway through lengthwise, careful not to pierce the center. Spiralize the zucchinis with Blade C. Add the zucchini noodles and tomatoes to the bowl with the dressing and toss to combine.
  • Once the corn is done cooking, shave the kernels off with a knife. Add the kernels and avocado to the bowl with the zucchini noodles and toss to combine. Transfer to a serving bowl (if desired) and serve.

Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing

with love, Ali

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Recipe Rating


  • Ali this is perfect timing! I am planning a graduation party at my lake house this summer and vowing to go "semi homemade", mainly for my mothers sake. We're doing half costco and half homemade. I said this morning to her "i just need to make sure i do some healthy options like the zucchini caprese salad which is ALWAYS a hit" (i do it on budget with bottled pesto, deli mozzarella cubed and cherry tomatoes). Well, I am happy to see this to give a fresh option ! Seems like I could make ahead and mix in dressing/avocado on the day of?
  • I’m a little lost with step 5... slice zucchinis halfway through lengthwise. Careful not to pierce center? Can you do a video on this? Is it different than cutting off ends to make them flat and throwing on the spiralizer? Or are you just cutting the zucchini into two pieces?
    • It seems to me like she is doing that so it comes out as a bunch of smaller noodles instead of one long continuous piece. So cutting a long slice a little over 1/3 of the way into the zuchinni.
      • I did the zucchini the regular way, because I also did not understand her instructions, and just rough chopped the noodles to make them shorter. I’m sure it makes no difference to the taste.
  • Nope. It doesn’t. My guests RAVED about it. The way I like to spiralize is run a few inches of the veggie through and then tear them off with my hand and then keep going. Then I don’t havt to trim afterwards. This works best with squash/zucchini of course
  • Truly, it doesn't make a difference whether you cut through the spirals after-wards or do as she suggested in terms of taste. However, I've been spiralizing for several years now and this idea of cutting into the Zucchini as she suggested takes the pain out of spiralizing; the pieces come out bite-sized and no further cutting is necessary. I just finished the recipe above using this technic for the first time and I LOVE the result! Yay! I'll never do it any other way.
  • Made this for dinner tonight and it's on my "favourites" list. Fresh, delicious and easy...perfect recipe for hot, summer weather!