|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 2g||8%|
|Total Sugars 4g|
|Vitamin C 17mg||83%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There’s nothing better than freshly grilled corn in the summer. Instead of serving plain old corn on the cob, try this delicious grilled corn salad. It’s full of bright, lemony flavor and is tossed with grilled zucchini, cherry tomatoes, and feta cheese. There’s crunch, sweetness, creaminess, and it’s a great vegetarian (or vegan, if you leave out the feta) option amongst all the burgers and dogs.
If you already have grilled corn from another barbecue, this is a great way to use up leftovers.
Serve warm, cold, or room temperature. It's a great dish to make ahead of time, as the flavors only get better the longer it sits.
For the Salad:
5 medium ears corn, husks on
2 medium zucchini
2 tablespoons olive oil, more for the zucchini
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups cherry tomatoes, halved
1/4 cup minced garlic scapes
1 teaspoon lemon juice
1 tablespoon apple cider vinegar
5 medium basil leaves, minced
1 tablespoon chives, minced
1/4 cup crumbled feta cheese
Gather the ingredients.
Heat your grill on high heat and grill the corn, husks on for 10-15 minutes or until the corn is tender.
Rotate the corn halfway through grilling.
While the corn is grilling, slice the zucchini into long strips.
Brush both sides of the slices with some of the olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Add the zucchini to the grill and grill for a few minutes on each side, or until softened and charred with grill marks.
Dice the zucchini into ½ inch cubes.
Cut the kernels off the corn. We like to place the cob in the opening of a tube cake pan. This helps hold the cob steady and the cake pan catches all of the kernels neatly.
Gather your dressing ingredients. The 2 remaining tablespoons olive oil, the garlic scapes, lemon, vinegar, basil, chives, and the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon pepper.
Toss the corn kernels, halved cherry tomatoes, diced zucchini, and dressing together in a large bowl.
Top the corn salad with the feta cheese and more fresh herbs if you wish.
- It’s a good idea to cook the corn with the husks on. This prevents the kernels from getting tough on the grill. The corn essentially steams in the husks and then a quick char out of the husks provides the flavor and color.
- Use leftover grilled corn to make this salad quickly and it's a great way to use it up!
- You can also steam the corn or boil the corn and then grill to give it the charred look and taste.
- If you can’t find garlic scapes, just substitute scallions.
- You can use balsamic vinegar or red wine vinegar instead of apple cider vinegar.