Charred Corn and Zucchini Salad

Ohh, baby! The Charred Corn and Zucchini Salad is one hell of a ride for your palate. This dish is full of zesty, smokey flavors that would make you feel you’re dining at a gourmet restaurant under the stars. Perfect for summer BBQ’s and light lunch on a spring day, this dish is a real crowd-pleaser. It’s hearty nutrition-packed rustic feel is sure to win all hearts over.

Now, honey, I’m not just saying this because I cooked it. This charred corn and zucchini salad is the real deal! It’s fresh, it’s spicy, and it got this little crunch that keeps you going for more. It’s a whole lot of yum in one plate! Trust me, your taste buds are going to have a party with every bite.

• Prep time: 15 mins
• Cook time: 10 mins
• Total time: 25 mins
• Servings: 4
• Yield: 4 servings

Enough talk, let’s get to the real deal. Are you ready to whip up this amazing salad? Well, roll up your sleeves and let’s get cooking!

Ingredients & Equipment You’ll Need

• 4 ears corn, shucked
• 1 medium zucchini, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil
• 2 tablespoons lemon juice
• Salt and black pepper to taste

You know what they say; the sweeter the corn, the better the dish. Use fresh, juicy corn if you want to turn an ordinary salad into an extraordinary one. And don’t forget the zucchini – its mild flavor makes the perfect balance for the sweet, roasted corn. Oh, and the lemon juice? It’s there to add some tang and zest into this salad.

On to the equipment; just a grill, a cutting board, and a knife would do.

How To Make Charred Corn and Zucchini Salad

1. First off, heat the grill on medium-high heat. Next, brush your corn and zucchini with that good ol’ olive oil. We want them succulent and juicy.
2. Don’t be afraid to put those bad boys on the grill. Let the corn and zucchini char a bit. We’re looking for those dark, almost black, spots. Yum!
3. Now, get chopping. Cut the corn into bits and the zucchini into thin slices. Pop it all into a salad bowl.
4. Stir in the basil and lemon juice. Don’t forget to season it with salt and pepper. Give it a good toss to combine all the flavors together.

Tips For The Best Results

• Go fresh or go home. Prefer fresh basil and lemon juice rather than their dry or bottled counterparts.
• Keep an eye on your veggies while they’re on the grill to avoid burning them.

Storage Tips

• Store in an airtight container in the fridge. Consume within two days.

Frequently Asked Questions

Q: Can I use yellow squash instead of zucchini?
A: Sure can! Yellow squash would make a great substitute.

Q: I can’t have corn. What can I use in its place?
A: You can replace corn with bell peppers. It won���t offer the same sweetness but it will still be tasty.

Q: Are there any other herbs I could use instead of basil?
A: Absolutely! You can switch basil with cilantro or mint if you’d like.

Q: Can this be made ahead?
A: Yes, this salad can be made a day in advance. Just be sure to store it in the fridge.

Q: Are there any other veggies I can add?
A: Definitely! Some thinly sliced red onion or diced cucumbers would also be great in this. Feel free to mix in your favorite veggies.

Nutritional Facts of Charred Corn and Zucchini Salad

Each serving contains:

• Calories: 243
• Protein: 5.2g
• Fat: 22.3g
• Dietary Fiber: 3.3g

This Charred Corn and Zucchini Salad is truly a game-changer. It’s healthy, delightful and so dang easy to make. Pair it up with some juicy grilled chicken for a complete meal, or enjoy it on its own as a fresh, light lunch. Sound good? Yeah, I thought so.