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Grilled Zucchini and Corn Salad
Created by: Howcan Team
Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 ears of corn, husked
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 cup crumbled feta cheese
Instructions
- Preheat grill to medium-high heat.
- Brush zucchini rounds and corn with 1 tablespoon of olive oil and season with salt and pepper.
- Grill zucchini for 2-3 minutes per side, or until grill marks appear and zucchini is tender. Remove from grill and set aside.
- Grill corn for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Remove from grill and let cool slightly.
- Using a sharp knife, carefully cut the kernels off the cob and place in a large bowl.
- Add the grilled zucchini, red onion, and cilantro to the bowl with the corn.
- In a small bowl, whisk together 1 tablespoon of olive oil and lime juice. Pour over the salad and toss to combine.
- Sprinkle crumbled feta cheese on top and serve immediately. Enjoy!
Grilled Zucchini and Corn Salad has a rich history rooted in the vibrant flavors of Mediterranean cuisine. This dish gained popularity in the 20th century as chefs sought to elevate the humble zucchini and corn into a refreshing and nutritious salad. Renowned chefs like Yotam Ottolenghi and Ina Garten have put their own spin on this dish, incorporating fresh herbs, tangy dressings, and smoky grilled flavors. The best versions of this salad can be found in Mediterranean-inspired restaurants, particularly in the coastal regions of Italy and Greece. The key to a perfect Grilled Zucchini and Corn Salad lies in the quality of the ingredients and the skillful grilling of the zucchini to achieve a tender yet charred texture. For a unique twist, some chefs add feta cheese or pine nuts for an extra layer of flavor and texture. Whether enjoyed as a side dish or a light main course, this salad continues to be a beloved summer staple.
25 min
4
180 calories
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