Oh zucchini, let me count the ways… julienned, coined, grilled, sauteéd, stuffed, kabob-ed, gratin-ed, muffin-ed, pancake-d… (I know I’m missing a few)…
Right now, my zucchini method of choice is the simple ribbon. Just raw. Tossed into salads. I mean, how pretty are they? (Also – how pretty are those plates!?)
I very often make corn recipes where frozen corn will suffice – but not this time. This is the time of year where my midwestern roots shine through and I say – you need to get your hands on some fresh corn. And then don’t cook it too much.
I grilled my corn so that some of the kernels charred while the others remained crispy and raw. It’s a delicious mix of textures especially when paired with creamy avocado, briny capers, and bright herbs. (Ok, now I’m starving and wishing I had saved some leftovers for lunch).
You can serve this on a big platter at your next summer gathering, pack it up for lunch, or serve it like I did – small-plate-style on these Victorian Emblem Tapas Plates, from Q Squared. (Also pictured is this Peony Salad Plate)
zucchini & grilled corn salad
- 2 ears of fresh corn
- 2 medium zucchini
- sliced cherry tomatoes
- 1 small ripe avocado, sliced into cubes
- 1/4 cup very thinly sliced red onion
- small handful of mint or basil
- 1-2 tablespoons capers
- 2 tablespoons pine nuts
for the dressing:
- big splash of olive oil
- juice of 1 lemon
- splash of sherry (or white wine) vinegar
- 1 garlic clove, crushed
- salt & pepper
- Heat a grill (or grill pan). Drizzle a bit of olive oil on the corn and grill, rotating every 3-4 minutes to char each side (as best as you can, it’s ok if some is still raw – it makes for a nice balance of texture). Let cool, then slice the kernels off the cobb.
- Meanwhile, whisk your dressing ingredients together, drop the crushed garlic in whole (you’ll remove it later).
- Use a regular vegetable peeler to peel the zucchini into long ribbon-shaped strips.
- Toss together the corn, zucchini, tomatoes, avocado, red onion, mint, capers and pine nuts. Remove the garlic clove from your dressing. Drizzle dressing over the veggies & toss. Taste and adjust seasonings. For best flavor, let salad sit for 15 minutes or so before serving.
The salad can be made in advance and stored in the fridge for about a day. (Although if storing for more than a few hours, I would slice the zucchini into thin coin shapes (on a mandoline) instead of ribbons so it stays firm). Also, hold off adding the avocado until you’re ready to serve.
Make this salad a meal by adding chickpeas or (good quality) canned tuna.
From : loveandlemons.com