Fresh corn is one of the best things about summer. Fresh corn is sweet and juicy when it’s in season. I love to use it! To create this salad, I combined sweet corn and zucchini. Then, I charred them over high heat to give them a smokey grill-like flavor. This Charred Corn and Zucchini Salad captures the freshness of summer produce in a simple, delicious way. This is my new favorite summer side dish.
To char the vegetables in this salad, I used a hot 10″” cast iron skillet. But there are other options. You can also grill your vegetables on an outdoor grill if you love to cook outdoors. You can also use a grill plate from your stovetop.
OR, if you’re near a Trader Joe’s, frozen corn can be purchased already “fire-roasted”. This gives it a quick and easy way to make delicious, fresh-tasting, healthy food. Then you can either heat the onion and zucchini in a pan, as I did, or roast them until they are caramelized at the edges.
Although I originally planned to make a chipotle Ranch to accompany this salad, I decided to leave it out. The tiny pops of saltiness in the feta and sweet juices from my vegetables gave me all I needed.
If you are still interested in a chipotle ranch, I made my Homemade Dressing with just half a teaspoon of chipotle powder and no parsley. Lime Crema is also a great dressing for this Charred Corn or Zucchini Salad.
HOW TO SERVE ZUCCHINI AND CHARRED CORN SALAD
This is, as I said, the ideal side dish for summer. This would be great with Cilantro Lime Chicken or grilled chicken with Homemade BBQ Sauce, Blackened Shrimp Tacos and Fish Tacos, Chipotle Lime Chicken with Rice, Green Chile Turkey Burgers, or Fish Tacos. You can also make it part of a vegetarian meal with some Quick-Seared Black Beans and rice.
This salad can be served as a side dish or a topping for tacos. It can even be poured onto nachos!
SALAD WITH ZUCCHINI AND CHARRED CORN
This Charred Corn and Zucchini Salad captures summer’s flavors with sweetened corn, salty feta, and a smokey grill-like flavor.
Prep time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: About 3/4 cup per person
- 2 Tbsp high-heat oil* ($0.47)
- 3 ears of fresh sweet corn (1.20)
- 2 zucchini ($1.13)
- 1/2 Red Onion ($0.22)
- Two pinches of salt & pepper ($0.05).
- 1/4 cup chopped cilantro** ($0.10)
- 2 oz. Feta ($0.75)
- Cut the stems from the corn cobs by removing the silk and husks. Oil can be used to oil the corn’s surface.
- Cast iron skillet or grill pan should be heated on medium heat for five minutes. Give it enough time to heat up. Once the skillet is very hot, add the corn cobs. Let the corn cook for about 15 minutes, turning the cobs occasionally until the kernels are brightening in color and have deep char marks. It should take approximately 15 minutes.
- While the corn is heating, cut the zucchini in half and the red onions into thick rings. Oil should be used to oil all sides of the onion and zucchini.
- After the corn has been cooked, transfer it to a plate to cool down slightly. Then, add the zucchini to its place. The zucchini should be cooked on both sides until they are well charred, about 10 minutes. Once the zucchini is done, transfer them to a cutting board. Finally, heat the onion slices on each side until they are charred (about 5 minutes).
- Cut the zucchini into quarter-rounds or half-rounds. Cut the onion into small pieces. About 1/4 cup of cilantro should be chopped roughly. In a large bowl, combine the cilantro, onion, and zucchini.
- To remove the kernels, stand the corn cobs straight and use a knife to shave each side carefully. The kernels should be placed in a bowl along with the onion, cilantro, and zucchini.
- Toss the vegetables in a few generous pinches of salt and pepper. Toss the vegetables with the crumbled feta and give it a final toss. You can either serve it immediately or keep it in the refrigerator. This salad can either be served cold or warm.
*Use high-heat oils such as peanut, safflower, light olive oil (not extra-virgin), or avocado oil. This salad can be made with sliced green onions if you don’t love cilantro.
Calories: 215.95 Kcal Carbohydrates : 27.55 G Protein : 6.53 G Fat : 10.98g Sodium : 323.63mg Fiber : 3.98g