Zucchini Corn Salad

Zucchini Corn Salad
I went a little overboard at the grocery yesterday. No surprise.

My cart was filled to the brim per usual. By the time I get to the check out I have a slight feeling of dread. 

It has nothing to do with buyer’s remorse. I just start visualizing how I am going to haul all these bags up two flights of stairs.

City living isn’t easy!

I was excited about the contents of those bags, so I geared myself up to climb the steps.
Zucchini Corn Salad
My bags were 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.

I couldn’t resist buying 8 ears of corn since they were on sale: 8 for $2. Yes, I still would have gotten the same price if I bought less, but I wanted the complete deal.
Zucchini Corn Salad
Firing up the grill seemed like a good way to use up all this corn.

There’s not a week that goes by in the summer where I am not grilling vegetables, especially corn.

Zucchini is another one of my grilled favorites.

I decided to throw corn and zucchini on the grill together. Once the veggies were grill-marked and had cooled down a bit, I sliced the kernels off the cobs and diced the zucchini.

I made a grilled zucchini corn salad with cherry tomatoes, scallions an Parmesan.

It is the perfect side for burgers or chicken. I also love it is a big salad for a main. The leftovers cold from the fridge make a good simple lunch.

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Zucchini Corn Salad

Zucchini Corn Salad
  • Prep Time: 10 minutes
  • Cook Time: 8-11 minutes
  • Total Time: 18-21 minutes
  • Yield: Serves 4 1x
Scale

Ingredients

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 tablespoon olive oil
3 scallions, thinly sliced
1 cup halved cherry tomatoes
1 ounce Parmesan, finely shredded

Instructions

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 corn, turning occasionally, until lightly charred, about 5-7 minutes. Grill the zucchini until it has grill marks, about 3-4 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.

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4 comments

  1. Tom Adams

    Love it, but we are lazy and just eat the corn, zucchini, and tomatoes right off the grill

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