Grilled Corn and Zucchini Salad

5 from 1 vote

Every single time I publish a cookbook, I realize a few months later that there are a few recipes that I didn't think of in time that need their moment in the sun. This Grilled Corn and Zucchini Salad is one of them and OMG it's heavenly!

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

4 ears corn on the cob shucked and silk removed
2 zucchini cut into ½ inch rounds
1 bunch scallions ends trimmed
1 jalapeno stem removed
3 tablespoon olive oil
Kosher salt and freshly cracked black pepper to taste

For the Dressing

4 ounces feta cheese, crumbled
⅓ cup olive oil
1 lemon, zested and juiced
2 cloves garlic
¼ cup snipped fresh chives
¼ cup roughly chopped cilantro
1 head romaine lettuce cut into 1 inch pieces
2 avocados, sliced or diced

Instructions

Heat a grill or grill pan over medium-high heat. Brush the corn, zucchini, scallions and jalapeño with a bit of olive oil and season with salt and pepper. Transfer to the grill and cook, turning occasionally, until corn kernels are browned in spots, zucchini has grill marks, and the scallions and jalapeño are charred all over and tender, roughly 8-10 minutes. Transfer all the vegetables to a cutting board and let cool. Cut the corn kernels off the cob once cool enough to handle. And cut the zucchini into bite sized pieces along with the scallions.
In a blender combine feta with olive oil, charred jalapeno, lemon zest and juice and garlic. Fold in chives and cilantro. If the dressing is too thick, add a tablespoon or two of water to thin the dressing as needed until it has a similar consistency to ranch. Taste and adjust seasoning as needed.
In a large bowl combine the lettuce, corn, zucchini, scallions and avocado. Toss with ½ of the dressing and add more as needed. Taste and adjust seasoning before serving.

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