Zucchini Corn Salad

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Cherry Tomatoes

Corn

Zucchini

Salt & Pepper

White Wine Vinegar

Parmesan

Scallions

Garlic

Olive Oil

Mustard

Parsley

Preheat a gas or charcoal grill on medium high heat. Rub the zucchini and corn with olive oil and season with salt and pepper.

Grill the zucchini and corn until they are lightly charred with grill marks, about 3-4 minutes per side for zucchini and 5-7 minutes for corn.

When the zucchini is cool enough to handle, dice the grilled slices.

Slice the kernels off the ears of corn.

Combine the zucchini, corn, tomatoes, scallions, parmesan and parsley in a large bowl.

To make the vinaigrette, whisk the garlic, mustard, salt, pepper, vinegar and olive oil in a small bowl.

Drizzle the vinaigrette into the salad. Stir it around, so it is well combined.

Zucchini Corn Salad

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