Shining summer grilled courgettes and corn

8 June 2017 by
First published: 20 June 2017

Get those veggies in with this delicious summer grilled courgettes and corn dish

This is pure summer on a plate and the perfect example of how things that grow taste amazing together! Although you can purchase these ingredients all year round, we recommend making this when the corn, courgettes, tomatoes and basil are fresh and bountiful and your grill is enjoying a healthy workout. Try this salad with coriander or mint for a bit of a change, or use roasted hazelnuts or almonds and put it all on a bed of black beans for a heartier dish.


2 corn cobs

2tsp coconut oil

2 courgettes

Sea salt flakes

Lemon Garlic Dressing

30g pumpkin seeds

250g cherry tomatoes, whole or halved

Handful of fresh basil leaves

Crushed chilli flakes


Heat the grill to high. Husk the corn cobs and rub them with a little of the coconut oil. Place them on the grill and cook, turning every few minutes, until tender and bright yellow. Remove from the grill and leave them to cool. Cut off the corn kernels by standing each cob on its end in a shallow bowl and slicing downwards.

Slice the courgette lengthways into 0.5 cm / ¼ in thick pieces (not too thin or they will fall apart on the grill). Rub both sides of each slice with a little coconut oil and place on the grill. Cook, flipping once, until both sides are tender and lightly charred. Remove the courgettes from the grill and place in the bowl with the corn. Season with the sea salt flakes.

Pour half of the dressing over the corn and courgettes. Toss gently to coat and leave the vegetables to marinate for 5 minutes.

Preheat a small dry frying pan over a medium heat. When hot, toast the pumpkin seeds for 3–5 minutes, tossing frequently, until fragrant. Immediately remove the pan from the heat and set it aside.

Place the courgettes and corn on a large serving platter. Add the tomatoes and basil, pour the remaining dressing over the top and sprinkle with the pumpkin seeds and chilli flakes. Serve immediately.

Lemon Garlic Dressing

1 small garlic clove, very finely chopped

2tbsp cold-pressed olive oil

Zest of 1 lemon

2tbsp freshly squeezed lemon juice

Pinch of fine sea salt

¼–½ tsp pure maple syrup or raw honey

Make the dressing: in a small bowl, whisk together the garlic, olive oil, lemon zest and juice, salt and maple syrup.

Recipes courtesy of Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients by Sarah Britton

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Shining summer grilled courgettes and corn

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