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Grilled Corn and Zucchini Salad

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Grilled Corn and Zucchini Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad

Equipment

  • Blender/ mason jar
  • Large mixing bowl/ salad bowl
  • Grill pan/ grill

Ingredients
  

  • 2-3 ears corn husk and silk removed
  • 2-3 zucchini ends trimmed and cut into quarter wedges
  • 2 tbsp avocado oil or neutral oil
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • ⅓ cup feta crumbled
  • ⅓ cup walnuts toasted, roughly chopped
  • ¼ cup scallions thinly sliced

Lemon Basil Vinaigrette

  • 1½ cup packed basil leaves
  • 1 medium shallot peeled and roughly chopped
  • 1-2 clove garlic roughly chopped
  • ½ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp kosher salt
  • pinch of crushed red pepper flakes

Instructions
 

  • Make the lemon basil vinaigrette. Place all dressing ingredients — 1 ½ cups basil, 1 chopped shallot, 1 clove chopped garlic, ½ cup EVOO, 2 tbsp lemon juice, 1 tsp white wine vinegar, 1 tsp Kosher salt, and a pinch of red pepper flakes — in a blender (personal blenders are the perfect size for sauces and dressings!), then puree until very smooth. Set aside.
  • Season the zucchini. Place quartered zucchini wedges in a large mixing bowl, then drizzle with 2 tbsp avocado oil, ¾ tsp kosher salt, and ¼ tsp freshly ground black pepper. Toss to thoroughly coat.
  • Grill the corn and zucchini. Preheat a grill to medium-high. When hot, coat with nonstick grill spray. Place shucked corn and seasoned zucchini wedges directly on grill grates, then cook for 3-4 minutes per side, about 12-14 minutes, or until the corn is charred on all sides and the zucchini is tender and has almost a creamy texture.
  • Cut the veggies. Allow the corn and zucchini to cool for about 5 minutes, then use a sharp knife to cut the kernels off of each ear of corn. Slice the zucchini into ½ inch pieces. Place in a large mixing bowl.
  • Assemble the salad. To the zucchini and corn, add ½ cup crumbled feta, ⅓ cup chopped toasted walnuts, and ¼ cup thinly sliced scallions. Drizzle with ¼ cup of basil vinaigrette (or whichever dressing you’re using), then toss to thoroughly coat. Taste and adjust seasoning as needed. Serve immediately or at room temperature with a generous pinch of flaky sea salt. Feel free to top with additional feta, walnuts, or scallions.
Keyword corn, feta cheese, walnuts, zucchini
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