Grilled Corn & Zucchini Salad

Grilled Corn $ Zucchini Salad

Ingredients:

• 4 ears corn

• 1 large zucchini (or 2 smaller ones)

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1/4 tsp toasted ground cumin

• 1/4 tsp smoked paprika

• handful of basil leaves

• pinch of cayenne

• salt and pepper to taste

1. Shuck the corn and soak in water for 10 minutes. Heat grill on high. Place a grill basket on one side of the grill to.

2. Wash zucchini and cut into 1 inch chunks. Drizzle 1 tablespoon of olive oil on zucchini and stir to incorporate.

3. Lower heat on grill to medium and grill corn for 10 to 15 minutes, turning every 3 to 4 minutes. Remove corn from grill and allow to cool for 5 minutes.

4. Place zucchini in heated grill basket and grill for 10 to 12 minutes, stirring every few minutes to allow even grilling. Transfer grilled zucchini to a serving bowl.

5. Using a sharp knife, remove kernels from grilled corn and place in bowl with zucchini. Add remaining tablespoon of olive oil, lemon juice, paprika, cumin and pinch of cayenne to vegetables. Stir to combine. Sprinkle basil leaves on top. Serve.

Serves: 4

Notes&Tips:

• With so much fresh zucchini and corn on hand, I am always finding new ways to incorporate these summer staples on the dinner table. Here, I have taken 2 grilled favorites and made them into one dish.

• This Grilled Corn & Zucchini Salad received rave reviews and had the diners wanting seconds.

• I wanted to keep this dish simple to allow the grilled vegetable to basically "speak" for themselves without the addition of too much "background noise".

• Here, I've used purple basil and this lent a lovely color to the dish. Purple basil leaves tend to be smaller than the regular sweet basil, so you can tear large basil leaves or chiffonade them before adding to the dish.