grilled corn and zucchini salad
I love it when a random recipe idea comes together.
I needed a salad to bring to the lake last weekend so I stopped at my favourite local market. As I was walking around they had just put out a fresh batch of corn and the zucchini looked so good. In my head, a grilled corn and zucchini salad sounded really delicious- lucky for me it turned out perfectly!
One of the reasons I love this salad so much is because it’s so different. Don’t get me wrong, I love a good leafy green salad base, but sometimes you just need to switch it up. It’s also nice to take advantage of those unique summer vegetables that we get. Veggies like corn and zucchini taste the best in the summer so it’s nice to enjoy them as much as you can!
It’s also nice to make salads like this because it helps bring variety to your diet, and that’s one of the most important things you can do when it comes to maintaining healthy eating habits. No one wants to eat the same foods and meals week after week. Do your best to incorporate some unique recipes to keep things exciting and interesting for yourself!
2 medium zucchini
3 ears of corn, peeled
¼ cup minced red onion
3 tbsp fresh dill, finely chopped
3 tbsp crumbled feta cheese (optional)
Sea salt and pepper to taste
2 tbsp Dijon mustard
Juice from 1 lemon
1/3 cup olive oil
Pinch of sea salt and pepper
Preheat your barbeque to about 400F. Place the corn on the grill; flipping each cob every 3-5 minutes so that all sides come in contact with the grates. Continue cooking until the corn gets slightly charred on each side, about 15-20 minutes.
Once the corn is cooked, remove from the heat and place on a plate to cool and set aside.
Slice the zucchinis in half length-wise; slice each half length-wise again. Chop each zucchini quarter into thin slices, place into a large bowl.
Add the onion and the dill to the bowl with the zucchini. Sprinkle with a pinch of salt and pepper and stir well to combine.
Once the corn has cooled slightly you can remove the kernels from the cob. To do this, stand the cob upright on your cutting board and run your knife down the side, in a back and forth motion, to shave off the kernels. Rotate each side until no kernels remain; repeat this process for each cob. Let the corn cool completely on the cutting board before adding to the bowl with the zucchini.
While the corn cools, make the dressing. Add all ingredients to a small bowl and whisk to combine; season with salt and pepper to taste.
Pour the dressing over the corn and zucchini mixture. Mix well with a spoon until everything is coating in the dressing. Crumble the feta over top and mix gently to combine. At this point you can taste the salad to see if it needs more salt or pepper before serving.
Serve salad right away or let it marinade in the fridge for a couple of hours. This salad keeps really well for leftovers too!