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Gravel & Dine

Grilled Corn & Zucchini Salad

A great fresh summer salad with a honey lime vinaigrette. It’s great for a summer party because it tastes great at room temp.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Salads
Ingredients Method

Ingredients
  

  • 1-2 limes juice of
  • 1 T honey
  • ½ jalapeno diced
  • 4 T olive oil
  • 1 T white balsamic vinegar
  • 3 ears sweet corn
  • 2 small zucchini sliced into ¼ in planks
  • 4 scallions sliced thinly on the bias
  • 3-4 mini sweet peppers diced
  • ¼ c cilantro diced
  • 2-3 T cotija cheese

Method
 

  1. Heat the grill for medium high heat.
  2. Whisk together the lime juice (start with the juice of 1 lime and add more to taste), honey, jalapeno, olive oil and balsamic vinegar.
  3. Rub the zucchini lightly with olive oil. Grill the corn and zucchini until moderately charred. About 2 minutes per side for the zucchini and 6-8 minutes total for the corn.
  4. Dice the zucchini about the size of corn kernels. Slice the corn kernels off the cob.
  5. In a medium bowl, mix together the corn, zucchini, scallions, peppers, and cilantro. Stir in the dressing and the cotija cheese. Taste and add more cotija, lime or salt as needed.
  6. Garnish with more cotija and cilantro.
  7. Serve warm, cold or at room temperature.