I went a little overboard at the farmers market yesterday. My bag was overflowing with all sorts of goodies—way too much to feed our little family. People assume that as a food blogger I must have a child who is a “good” eater, but I just feel grateful that our tot loves pineapple and melon. Otherwise he would be surviving on a diet of pizza and pasta, and I would be loaded up on mom guilt.
Firing up the grill seemed like a good way to use all my veggie purchases. There’s not a week that goes by in the summer where I am not grilling corn. I sliced the kernels off the cob and made a grilled zucchini corn salad with plenty of scallions and Parmesan. It was the perfect side for burgers or chicken, but I ended up eating most of it cold from the fridge as a lunchtime main.
Zucchini Corn Salad
Serves 4
3 medium zucchini, trimmed, cut lengthwise into 1/4-inch-thick slices
3 corn cobs, shucked
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon olive oil
3 scallions, thinly sliced
1 handful cherry tomatoes, halved
1 ounce Parmesan, finely shredded
Preheat a gas or charcoal grill on high heat.
Rub the zucchini and corn with olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Grill the zucchini until it has grill marks, about 3-4 minutes. Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the zucchini and corn cool slightly before dicing the zucchini and slicing the kernels off the cob.
In a large bowl, combine the zucchini, corn, scallions, tomatoes, Parmesan and remaining salt and pepper.
The post Zucchini Corn Salad appeared first on .