Charred Corn Salad with Grilled Summer Vegetables.

Charred Corn Salad with Grilled Summer Vegetables.

This Charred Corn Salad with Grilled Summer Vegetables is a mid-summer veggie salad with charred corn, roasted red peppers, grilled squash, eggplant, and cherry tomatoes.  YUM, what a great way to enjoy the bounty of a mid-summer garden.  Serve this salad with some pizza made from my homemade pizza dough.

My garden is on overdrive right now. Everyday Farmer Fred goes out in the morning to pick the ripe vegetables in the garden. I love seeing what shows up in my kitchen from the morning picking. Today it is corn on the cob, red bell peppers, zucchini, eggplant, cherry tomatoes, and eight cucumbersC

garden vegetable medley

I am looking at all that goodness so many possible ways to eat, cook, and enjoy this bountiful harvest today. All the fresh veggies are why I love summer so much. Well, it could also be because it is warm. I love warm sunny days. These are the days when I can walk through my flower gardens barefoot enjoying the scent of the lilies and flowers. I digress with my daydreams.

grilled corn on grill pan
roasted red peppers
grilled zucchini
fresh herbs
grilled corn salad ingredients

What to do, what to do with today’s garden harvest. Hmmm – let’s see – it is hot and I don’t want to heat the kitchen with a hot stove and oven. I know I’ll cook something on the BBQ grill. I’ll grill some corn until it is smokey and charred, Roast a couple of red peppers, grill up some zucchini and eggplant, add some fresh herbs, and toss in the cherry tomatoes. Dress it with a light dressing of garlic-infused olive oil, a squeeze of fresh lemon juice and Wah-la-Done!! A delicious fresh grilled vegetable salad for lunch.

charred corn salad

Pop on over to my social media sites where you’ll find exclusive Doctor Jo’s daily pictures of what’s new in my gardens or what new recipe I’m creating in my kitchen.  Make sure you click the like button, share and subscribe. I love your comments, so let me know what you think.

charred corn salad

Charred Corn with Grilled Summer Veggies

This is a summer vegetable garden salad. Charred corn, roasted red peppers, cherry tomatoes, grilled zucchini, and eggplant. The best of a midsummer garden.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Salad
Cuisine: Italian
Keyword: charred corn roasted red peppers grilled vegetales salad
Servings: 6
Calories: 74kcal


  • bbq or grill pan


  • 2 ears Corn
  • 1 Pepper red
  • 1 Zucchini medium
  • 1 yellow squash medium
  • ¼ Eggplant small
  • 2 tbsp vegetable oil for roasting so want high smoke point oil
  • 2 tbsp Italian parsley
  • 2 tbps Oregano fresh minced or 1 tsp dried
  • 2 tbsp Basil fresh minced or 1 tsp dried
  • 1 tbsp Thyme fresh minced or 1/2 tsp dry
  • Salt and pepper to taste.
  • 2 tbsp balsamic vinegar aged/good quality


  • To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
  • Grill the corn until some of the kernels are charred in the grill pan. On the BBQ you can leave the husk on. Cut the corn off the cob once it is charred and cooled. Put in a large bowl.
    grilled corn on grill pan
  • Roast the red pepper, peel, remove the seeds and membranes and dice. Add to the corn.
    roasted red peppers
  • Roast the zucchini and eggplant. Put in a glass dish and add herbs to veggies. Cover to let the herbs steam and wilt for 30 minutes
    grilled zucchini
  • Chop the zucchini and eggplant, add to the corn.
  • Add the cherry tomatoes
    grilled corn salad ingredients
  • Add the garlic olive oil, lemon, salt and pepper to taste. Mix well.
    charred corn salad


This recipe can be scaled to change the number of servings made.  Hover over the number of serving and move the slider to change the ingredient amounts for how many servings you want to make. 


Calories: 74kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 6mg | Potassium: 290mg | Fiber: 4g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Leave a Reply

Close Menu