Hello World KitchenBeta
A vibrant and refreshing summer salad featuring sweet, charred grilled corn tossed with raw zucchini ribbons, fresh mint, crumbly feta cheese, and a bright lemon vinaigrette.
Ingredients
Salad
- 3 ears Ears of corn — Shucked and cleaned of silks
- 2 whole Medium zucchini — Ends trimmed
- 0.25 cup Fresh mint leaves — Roughly chopped or torn
- 0.5 cup Feta cheese — Crumbled
- 1 teaspoon Olive oil — For brushing the corn
Lemon Vinaigrette
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice — Freshly squeezed
- 1 teaspoon Lemon zest
- 1 clove Garlic — Minced
- 1 teaspoon Honey (optional)
- 0.5 teaspoon Kosher salt — Adjust to taste
- 0.25 teaspoon Black pepper — Freshly ground
Instructions
-
Preheat your grill or grill pan to medium-high heat. Brush the shucked ears of corn lightly with 1 teaspoon of olive oil.
~5 minIf you don't have a grill, you can char the corn over a gas stove flame or under the broiler. -
Place the corn on the hot grill. Cook, turning occasionally, until the kernels are tender and charred in spots, about 8 to 10 minutes. Remove from the grill and let cool slightly.
~10 min -
While the corn cools, make the zucchini ribbons. Using a vegetable peeler or mandoline, slice the zucchini lengthwise into long, thin ribbons. Stop when you reach the seedy core and discard the core (or save for stock). Place the ribbons in a large salad bowl.
~5 minToss the zucchini ribbons gently so they don't break. -
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, honey (if using), kosher salt, and black pepper until well combined.
~2 min -
Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice the kernels off the cob with a chef's knife. Add the corn to the bowl with the zucchini ribbons.
~3 minPlace a small inverted bowl inside a larger bowl to act as a stand for the corn; the larger bowl will catch the kernels. -
Add the torn mint leaves and crumbled feta to the bowl. Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve immediately.
Wait to dress the salad until right before serving to keep the zucchini crisp.
Nutrition
Equipment
- Grill or grill pan
- Vegetable peeler or mandoline
- Chef's knife
- Cutting board
- Mixing bowls
- Whisk
- Tongs
Tips & Storage
- To add a bit of heat, sprinkle a pinch of red pepper flakes into the vinaigrette.
- If you make this ahead of time, store the components separately and assemble just before serving.
- You can substitute basil or cilantro if you don't have fresh mint.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The zucchini will release water over time, so you may need to drain excess liquid before eating leftovers.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
