Ingredients with Measurements:
- 2 medium zucchinis, sliced lengthwise into 1/4 inch thick pieces
- 2 ears of corn, husked
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Brush zucchini slices and corn with olive oil.
3. Grill zucchini and corn for 5-7 minutes, turning occasionally, until lightly charred and tender.
4. Remove from grill and let cool.
5. Cut corn kernels off the cob and place in a large bowl.
6. Cut zucchini into bite-sized pieces and add to the bowl with corn.
7. In a small bowl, whisk together lime juice, honey, salt, and black pepper.
8. Pour dressing over the zucchini and corn mixture and toss to coat.
9. Add chopped cilantro and crumbled feta cheese to the bowl and gently mix.
10. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
Substitutions for ingredients:
- Feta cheese can be substituted with goat cheese or queso fresco.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add diced avocado for extra creaminess.
- Add diced tomatoes for extra freshness.
- Add diced red onion for extra crunch.
Tips and tricks:
- Make sure to brush the zucchini and corn with enough olive oil to prevent sticking to the grill.
- Let the grilled zucchini and corn cool before cutting to prevent burning your fingers.
- Use a sharp knife to cut the corn kernels off the cob.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can reheat it in the microwave or on the stovetop.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or lime wedges.
Garnishes:
- Extra cilantro leaves
- Lime wedges
Pairings:
- Grilled chicken or steak
- Fish tacos
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the zucchini or corn sticks to the grill, use a spatula to gently loosen it.
Food safety advice:
- Make sure to wash the zucchini and corn before grilling.
- Use a clean cutting board and knife to cut the vegetables.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Zucchini and corn are both native to the Americas and have been cultivated for thousands of years.
Flavor profiles:
- This salad is sweet, tangy, and savory with a hint of smokiness from the grilled vegetables.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch or dinner.
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