Preheat a charcoal or gas grill with greased grill rack over medium-high heat (375 degrees). Brush corn with 1 tablespoon olive oil. Grill 10 to 12 minutes or until tender and slightly charred, turning frequently. Remove from grill; cool slightly. Cut kernels from cobs; place kernels in medium bowl and set aside.
Grilled sweet corn, garbanzo beans, and fresh veggies combine to make the ultimate summer salad. Enjoy Corn Chip Fattoush Salad at your summer picnic, backyard barbecue, or Sunday brunch!
Servings and Ingredients
|4 ear(s) Hy-Vee Short Cuts sweet corn|
|1 tbsp. plus 1/4 c. Gustare Vita extra virgin olive oil, divded|
|1 tbsp. salt-free sumac seasoning|
|1 tbsp. fresh lemon juice|
|4 clove(s) garlic, minced|
|½ tsp. kosher salt|
|¼ tsp. ground white pepper|
|1 medium yellow summer squash, sliced and halved|
|1 medium zucchini, sliced and halved|
|1 small red onion, thinly sliced|
|1 c. canned Hy-Vee no salt added garbanzo beans, drained and rinsed|
|1 c. Hy-Vee sweet grape tomatoes, halved|
|4 c. Hy-Vee romaine lettuce hearts, chopped|
|½ (9.25-oz.) pkg. Fritos Scoops corn chips|
|½ c. queso fresco cheese, crumbled|
|2 tbsp. fresh mint, chopped|
|2 tbsp. Italian parsley, chopped|
Things To Grab
- Charcoal or gas grill
- Medium bowl
- Large bowl
Whisk together remaining 1/4 cup olive oil, sumac seasoning, lemon juice, garlic, salt, and white pepper in large bowl. Add corn, yellow squash, zucchini, red onion, garbanzo beans, and tomatoes; toss to coat. Cover and refrigerate 30 minutes or up to 2 hours.
To serve, toss with romaine, corn chips, queso fresco, mint, and parsley; serve immediately.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 5mg
- Sodium: 240mg
- Total Carbohydrates: 24g
- Protein: 6g
Hy-Vee Seasons July 2022