Do you practically have zucchini growing out of your ears from your over-producing garden? Well, I have a recipe for you!
My sister-in-law Tammy made this salad at our last family get together and I kid you not–I sat in front of the salad bowl shoveling it in. The funny thing is I’m not even a big fan of zucchini. This recipe has since become a family staple and with fresh lemon juice, feta and basil, tastes like summer.
GRILLED ZUCCHINI AND CORN SALAD
Cook’s Country June/July 2014
Serves 4
Ingredients
1/3 c olive oil
2 cloves garlic, minced
salt and pepper
3 ears corn, husked (I used more because I love extra corn)
3 zucchini, sliced lengthwise into 1/2 inch thick planks
2 Tbs chopped fresh basil
4 tsp lemon juice
2 oz. feta cheese, crumbled (I used less)
Instructions
Whisk oil, garlic, 1/2 tsp ground pepper, 1/2 tsp salt together in large bowl. Brush onto corn. Add zucchini to remaining mixture and toss to coat.
For a gas grill: Turn all burners to high, cover, and heat for 15 minutes. Clean and oil cooking grate. Place corn and zucchini on grill, reserving any oil mixture left in bowl.
Grill, uncovered, 4-5 minutes per side on zucchini (until browned but not mushy) and turning corn every two –three minutes until kernels are lightly charred all over, 10 -15 minutes total. Cut corn kernels from cob and return to bowl with oil mixture.
Cut zucchini on bias into 1/2 inch thick slices. Add basil and lemon juice and toss to combine.
Sprinkle with feta and taste for salt. Serve.
Note: To cut down on time, I like to cook the corn on the stovestop first, dry it off, brush with the olive oil marinade and then lightly char on the grill.
Author: Amber Johnson
Amber is the founder and editor of Mile High Mamas, travel writer and former columnist for The Denver Post. She is a passionate community builder and loves the outdoors. She has two awesome teens and is happily married to a man obsessed with growing The Great Pumpkin.
