Grilled Corn Zucchini Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
3 small zucchinis, ends removed, cut lengthwise into 4 wedges
02 -
2 large ears of corn, shucked
03 -
4 cups arugula or chopped spinach
04 -
1–2 avocados, chopped
05 -
2 green onions, sliced
06 -
0.5 cup queso fresco, crumbled
→ Seasoning and Dressing
07 -
Olive oil or avocado oil, for brushing
08 -
Kosher salt, to taste
09 -
Black pepper, to taste
10 -
Cilantro lime vinaigrette, as needed
# Instructions:
01 -
Preheat an outdoor grill or grill pan to medium-high. Brush zucchini wedges with oil and season both sides lightly with salt and black pepper.
02 -
Place shucked corn directly on the grill, rotating frequently until all sides are evenly charred. When the corn is halfway cooked, add zucchini wedges. Grill zucchini 2–3 minutes per side until tender and well-marked, avoiding excessive softness.
03 -
Transfer grilled corn and zucchini to a cutting board. Allow to cool for 5 minutes. Cut zucchini into bite-sized pieces and carefully remove corn kernels from cobs using a sharp knife.
04 -
In a large salad bowl, combine chopped zucchini, corn kernels, arugula or spinach, chopped avocado, and sliced green onions. Add queso fresco, season with additional salt and pepper to taste.
05 -
Drizzle the mixture with desired amount of cilantro lime vinaigrette. Toss thoroughly to coat. Adjust seasoning and add more vinaigrette if needed. Serve promptly.
# Notes:
01 -
For added smokiness, grill the corn directly over a gas flame before adding to the salad.