Grilled Zucchini Corn Toasts are a delicious late summer appetizer. Pair with your favorite wine and drizzle with homemade sweet chili sauce.

a piece of crostini toast with grilled corn, tomato, zucchini chopped in small pieces on top

Friends, we’re all about appetizers this summer. And now, headed into late summer, we’re so enjoying corn, zucchini, and tomatoes!

Grilled Zucchini Corn Toasts

We love these Grilled Zucchini Corn Toasts drizzled with homemade sweet chili sauce! Or, you may also love my Naan Tri Tip Summer Garden Board or Garden Tri Tip Crostini recipe–so good!

drizzling a sauce on Grilled Zucchini Corn Toast

I can’t tell you how many nights we sit out front with either our neighbors, friends who live near us, or out-of-town guests. The warm nights are turning, right before our very eyes.

2 plates of a zucchini and corn toast

And I don’t know about you, but I’m still dreaming of summer produce!

deconstructed corn, zucchini, tomatoes, in a large white bowl

Grilled Zucchini Corn Toasts with Sweet Chili Sauce

This appetizer takes advantage of late summer produce that pairs wonderfully with the warm and spicy Sweet Chili Sauce and cooling mint.

If you don’t want to grill the corn and zucchini, you can sauté them until lightly browned in a skillet.

a large bowl of Grilled Zucchini, corn, and tomatoes

Ingredients for Corn and Zucchini Crostini

  • Mint
  • Kosher
  • Corn
  • Zucchini
  • Cherry tomatoes
  • French bread

a bowl of grilled zucchini and corn, chopped on top of small pieces of tasted crostini with chili sauce

Make your own sweet chili sauce!

  • Lime juice
  • Rice wine vinegar
  • Honey
  • Pepper flakes
  • Toasted sesame oil

You can make your own chili sauce, or of course pick up a bottle at the store. But I think you’ll like my homemade recipe!

holding upclose a Grilled Zucchini Corn Crostini
Assemble and serve!

So good for late summer–sometimes appetizers for dinner is all we need! Here’s another great appetizer: roasted red peppers with pesto and goat cheese.

drizzling chili lime sauce on a veggie toast

Happy September 1

Paul and I have been buds for over 30 years. As the seasons change, we naturally fall into the rhythm of “newness.”

If you see it the way we often talk about, every season is the best season! :)

4 people on bikes

So even though we’re hanging on to summer a little more this next month, we’re ready to embrace fall for sure!

Last night we rode our bikes to dinner with our out-of-town friends of 30 years!

sunriver, oregon sunset last day of august 2020

And enjoyed this sunset (although we are praying for all the California fires!)

one crostini with grilled veggies on top

Now, who do you plan on inviting over for a small appetizer this “new season”? [wink-wink]

a piece of crostini toast with grilled corn, tomato, zucchini chopped in small pieces on top
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Grilled Zucchini Corn Toasts with Sweet Chili Sauce

This appetizer takes advantage of late summer produce that pairs wonderfully with the warm and spicy Sweet Chili Sauce and cooling mint. If you don’t want to grill the corn and zucchini, you can sauté them until lightly browned in a skillet.

Ingredients

Sweet Chili Sauce

  • 2 Tbsp lime juice
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp honey
  • 1/2 tsp pepper flakes
  • 1/4 c toasted sesame oil

Zucchini and Corn Topping

  • 3-4 sprigs of mint, cut or torn into small pieces, stems removed
  • Kosher salt to taste
  • 1 ear corn, blanched 3 minutes
  • 1 zucchini, grilled and cut into cubes
  • 12 cherry tomatoes, halved
  • 12 slices French bread (about 6 oz), toasted

Instructions

  • In a toaster or under a broiler, toast your French bread slices until lightly golden; set aside.
  • Preheat your grill to high. Cut zucchini into about 1/2’’ diagonally cut slices. Coat the corn in about 1 Tbsp of mayonnaise along with salt and pepper. In a small bowl, toss the zucchini slices in 2 Tbsp of mayonnaise, plus salt, and pepper.
  • Preheat your grill on high heat. When the grates are hot, lay the corn and zucchini onto the grill in a single layer. Cook for 2-3 minutes per side, or until the vegetables are slightly tender and have charred grill marks. Remove from grill and set aside to cool slightly.
  • Slice the kernels from the cob and cut the zucchini into about 3/4’’ cubes. In a medium bowl, gently toss the corn, zucchini, and halved tomatoes until combined. Garnish with mint leaves and set aside.
  • In a medium bowl, whisk together the lime juice, rice vinegar, honey, pepper flakes and sesame oil until combined. Salt to taste.
  • To serve, top the toasted French bread with the grilled vegetables and drizzle with the Sweet Chili Sauce!
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

holding a Grilled Zucchini Corn Toast

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