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