Description
A refreshing and flavorful Grilled Corn and Zucchini Salad that combines grilled vegetables with a zesty dressing, perfect for summer gatherings.
Ingredients
- 2 ears of corn, husked
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Place the husked corn directly on the grill. Grill for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool.
- While the corn is cooling, toss the diced zucchini and red bell pepper in 1 tablespoon of olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes until they are tender and have grill marks. Remove from the grill and let cool.
- Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl.
- Add the grilled zucchini, red bell pepper, red onion, cilantro, and feta cheese to the bowl with the corn.
- In a small bowl, whisk together the remaining olive oil, lime juice, garlic powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- For a smoky flavor, add a pinch of smoked paprika to the dressing.
- Substitute the feta cheese with avocado for a creamier texture and a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg