Zucchini Grilled Corn Salad
Who doesn't love a salad? The thing is salads sometime get boring. Not This One! Adding Zucchini and corn to a salad is genius. It's gluten free and vegan, Oh!! and it only takes 30 mins! Whoop Whoop! Ingredients:
- 5-6 ears corn, in husk
- 2-3 medium zucchini
- 1 Tbsp grape seed, avocado or olive oil
- Sea salt and black pepper
- 1/2 cup packed sun-dried tomatoes* (soaked in hot water 10 minutes)
- 1 cup hot water*
- 3 Tbsp lemon juice
- 1 cup tightly packed fresh basil
- 4 cloves garlic, smashed
- 1/3 cup olive oil
- 2 tsp maple syrup
- Pinch each sea salt + black pepper, plus more to taste
- Roasted chickpeas*
- Fresh lime juice
- Start by heating up your grill and prepping the corn and zucchini.
- Slice zucchini thinly lengthwise and brush lightly with avocado or grape seed oil, and sprinkle with salt and pepper. Set aside. Also soak corn (in husk) in cold water for 5 minutes.
- In the meantime, prepare your dressing by adding all ingredients (sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt and pepper) to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable . Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt + pepper for flavor balance, or basil for freshness/earthiness. Set aside.
- Once your grill is hot, add corn (still in husk) and cover. Cook for 5-8 minutes, rotating to cook all sides, until all sides are lightly browned. Then carefully remove husk and place back on grill until golden brown on all sides - about 5-8 minutes.
- When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. You want grill marks, but you don't want the zucchini to get too soft. Set aside.
- Cut corn off cob and halve zucchini, then add to a serving bowl. At this time, add roasted chickpeas if desired. Drizzle with fresh lime juice and desired amount of dressing, and garnish with fresh basil and/or parsley. Best when fresh.