My stove-top is oddly clean these days. It’s credit is from a mixture of not cooking, eating a lot of un-cooked recipes and spending a lot of time at the grill. It’s a bonus to keep the kitchen and the house cool on 100 degree days.
For my Saturday night party, this Grilled Corn and Zucchini Salad came in handy. I grilled the veggies in the middle of the day, dressed the salad and allowed it to marinate for several hours in the fridge before serving. It’s sweet and crunchy from fresh southern corn, smokey from the grill – with an awesome bite from the apple cider vinegar and salty feta. The hardest part of the recipe is cutting all the corn from the cob. But totally worth it.
Grilled Corn and Zucchini Salad, from Spicy Southern Kitchen
- 3 zucchini, sliced lengthwise into ½-inch thick planks
- 3 ears corn, husks and silks removed
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon lime juice
- 1 tablespoon apple cider vinegar
- ½ tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- ⅓ cup feta cheese crumbles
- Heat grill to medium-high.
- Drizzle zucchini and corn with olive oil and sprinkle with salt and pepper.
- Place corn and zucchini on grill, turning about every 4 minutes to get evenly charred.
- Remove corn and zucchini from grill. Cut the kernels from the corn and place in a large bowl. Cut the zucchini into bite-sized pieces and place in bowl with corn.
- In a small bowl mix together lime juice, vinegar, honey, salt, pepper, red pepper flakes, and 1 tablespoon olive oil.
- Pour dressing over corn and zucchini. Sprinkle with feta cheese.
- Can be served warm, room temperature, or chilled.