Smoky Corn and Zucchini Salad Recipe

Name: Smoky Corn and Zucchini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, halved lengthwise; 2 ears corn, husks removed; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 1 pint cherry tomatoes, halved lengthwise; 1 pound fresh mozzarella mini- balls, halved; 4 cups baby arugula; 1/4 cup fresh basil leaves, cut into a chiffonade; 1 teaspoon Dijon mustard; 2 tablespoons balsamic vinegar; 1/4 teaspoon crushed red-pepper flakes

Servings: persons

2 medium zucchini, halved lengthwise
2 ears corn, husks removed
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved lengthwise
1 pound fresh mozzarella mini- balls, halved
4 cups baby arugula
1/4 cup fresh basil leaves, cut into a chiffonade
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1/4 teaspoon crushed red-pepper flakes

1
Preheat the grill with charcoal to medium-high heat.
2
Drizzle the zucchini and corn with olive oil, and season with salt and pepper.
3
Grill until tender and browned, rotating on occasion, for about 8 minutes.
4
Let cool.
5
Slice the zucchini into half-moons about 1/4 inch thick.
6
Strip the kernels of corn off the cob.
7
Put the corn and zucchini in a bowl, and toss with the cherry tomatoes, mozzarella balls, arugula, and basil.
8
Whisk together the mustard and balsamic vinegar, and trickle in the 3 tablespoons olive oil; mix in the crushed red-pepper flakes, and season with salt and pepper.
9
Drizzle over the veggies, and toss.
10
Season to taste and serve.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium zucchini, halved lengthwise, 2 ears corn, husks removed, 3 tablespoons extra-virgin olive oil, plus more for drizzling, Kosher salt and freshly ground black pepper, and more.

Yes, Smoky Corn and Zucchini Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoky Corn and Zucchini Salad

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