Charred corn and tender zucchini get a fresh lift from lime and green herbs. A light tahini dressing brings everything together, while toasted pumpkin seeds add a crunchy bite.
Fresh corn is at its best in summer, when the kernels are juicy and naturally sweet. Grilling the ears gives that sweetness a lightly smoky flavor, along with browned spots that add extra depth. The kernels don’t need to turn black all over; a few charred spots are enough. Grilled zucchini goes well with the corn because it turns tender and mild, while the corn stays firm and juicy. Cut the zucchini lengthwise into slices so they don’t fall through the grill grate.
A grill pan works well, but a regular heavy skillet will do too. Heat it thoroughly before adding the vegetables, and give them plenty of room: that way, they’ll brown instead of steam. Fresh ears of corn are the best choice for this recipe. Out of season, you can use cooked canned or frozen corn; drain it well and cook the kernels in a hot pan until they brown in spots. This gives a similar roasted flavor, though you miss out on grilling the whole ear.
Tahini brings the salad together without making the dressing heavy or creamy. First mix the sesame paste with lime juice, then gradually add cold water. Tahini can become thick when you first mix it; adding more water makes the dressing smooth and pourable again. Taste before adding salt, as tahini varies from brand to brand. Lime adds a bright acidity that balances the sweet corn. Parsley and mint keep everything fresh; use mostly the leaves and chop them just before mixing.
Toast the pumpkin seeds briefly in a dry pan and sprinkle them over at the very end so they stay crunchy. Serve the salad on its own for lunch, with bread if you like, or as a side dish with grilled vegetables. To get ahead, grill the vegetables and store them covered in the refrigerator. Keep the dressing and seeds separate and mix everything just before eating; refrigerate leftovers promptly and eat them within two days.
Heat a grill pan over medium-high to high heat. Cut the zucchini lengthwise into slices about 1 cm thick and lightly brush the ears of corn and zucchini with the olive oil.
Grill the ears of corn for 10–12 minutes, turning them regularly, until the kernels are dark in several spots. Grill the zucchini in the same pan for 2–3 minutes per side, until tender with clear grill marks. Transfer the vegetables to a plate and let them cool briefly.
Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes. Shake the pan regularly and remove the seeds as soon as they smell fragrant and turn lightly golden.
Stir the tahini together with the lime juice and salt. Gradually mix in 3 tablespoons of cold water. Add more water if needed until the dressing is thin enough to pour. Season with black pepper.
Use a sharp knife to cut the corn kernels from the cobs and cut the grilled zucchini into broad pieces. Coarsely chop the parsley and mint.
Loosely toss the corn, zucchini and herbs together in a bowl. Spoon in the lime tahini and taste to see if it needs more salt or pepper. Sprinkle the pumpkin seeds over the salad just before serving.
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