Zucchini Tomato And Corn Salad Recipes

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Zucchini, Tomato, and Corn Salad image

Recipe From epicurious.com

Categories     Salad     Tomato     Vegetable     Side     Fourth of July     Picnic     Vegetarian     Lemon     Basil     Corn     Zucchini     Summer     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

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Reviews 4
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  • 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.
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4.9/5 (54)
Total Time 30 mins
Category Entree, Side
Calories 287 per serving

  • Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper. Set aside. Also soak corn (in husk) in cold water for 5 minutes.
  • In the meantime, prepare your dressing by adding all ingredients (sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt, and pepper) to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable (see photo). Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt + pepper for flavor balance, or basil for freshness/earthiness. Set aside.
  • Once your grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned. Then carefully remove husk and place back on grill until golden brown on all sides - about 5-8 minutes.
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