Description
A fresh and vibrant grilled zucchini-corn salad, perfect for summer meals.
Ingredients
Scale
- 3 zucchini (about 300g), sliced lengthwise into 1/2-inch thick planks
- 3 ears corn, husks and silks removed
- 3 tablespoons olive oil (45ml)
- 3/41/2 teaspoon salt (4.5g)
- 1/41/2 teaspoon black pepper (1.5g)
- 1 tablespoon lime juice (15ml)
- 1 tablespoon apple cider vinegar (15ml)
- 1/2 tablespoon honey (7.5g)
- 1/41/2 teaspoon red pepper flakes (1g)
- 1/3 cup feta cheese crumbles (50g)
- 1/41/2 teaspoon salt (1.5g)
- 1/41/2 teaspoon black pepper (1.5g)
Instructions
- Grill Zucchini & Corn: Place zucchini and corn on the grill. Grill for about 8 to 10 minutes until the zucchini starts to brown and the corn becomes slightly charred. Watch carefully to avoid overcooking the zucchini, which can become mushy.
- Mix Dressing Ingredients: In a small bowl, whisk together lime juice, olive oil, garlic, and spices until fragrant and zesty. Adjust spices to taste to ensure balanced flavor.
- Chop & Combine Veggies: Dice the grilled zucchini and corn into bite-sized pieces. Toss them in a large bowl with your chopped herbs to add freshness.
- Fold in Feta Cheese: Gently fold in crumbled feta cheese until it is evenly distributed with the veggies. If the feta is too salty, consider using a low-sodium version or adjusting the quantity.
- Serve Warm or Chilled: Serve the salad immediately while warm, or let it chill in the refrigerator for a refreshing cold option. Keep an eye on it if chilling, as the dressing may lose vibrancy if it sits too long.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 4 days. Can be served chilled or slightly warmed.
- Choose ears of corn that feel heavy with tightly wrapped green husks for the best taste. To cut corn from the cob easily, stand the ear in a tube pan while slicing.
- If the zucchini becomes mushy while grilling, sticking to a cooking time of about 5-7 minutes can help maintain its texture.
- If the dressing lacks flavor, consider adding more honey or lime juice to boost its taste.
- For those sensitive to salt, opt for low-sodium feta to adjust the overall flavor of the salad to your liking.
- If serving slightly warmed, heat gently on the stove over low heat until warmed through, about 5 minutes.
- Serve with grilled chicken or fish. Pair with crusty bread and a light vinaigrette. Garnish with fresh herbs like basil or mint for added flavor.
- Add grilled bell peppers for extra sweetness. Incorporate black beans for added protein and fiber. Mix in diced avocado for a creamy texture.
- For zucchini, look for firm and shiny ones, avoiding any that feel soft or have blemishes. For corn, choose ears that are heavy and have moist, golden silks for maximum freshness and sweetness. If you want to switch things up, any mild vinegar can replace apple cider vinegar.
Nutrition
- Calories: 251
- Sugar: 10g
- Sodium: 749mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 11mg