Looking for a salad that fits your grill out? No need to look any further. This salad is packed full of fresh vegetables and is grilled to smokey-sweet perfection.
Servings and Ingredients
|4 ear(s)||fresh corn, husked; silks removed|
|4 tbsp.||Hy-Vee Select olive oil, divided|
|Hy-Vee kosher salt and black pepper, to taste|
|2 tbsp.||fresh lemon juice|
|1 tbsp.||Hy-Vee Select red wine vinegar|
|2 c.||red and yellow cherry tomatoes, halved|
|2 tbsp.||fresh basil, chopped, plus additional leaves for garnish|
Things To Grab
- Charcoal or gas grill
- Large bowl
- Vegetable peeler
- Prepare a charcoal or gas grill for direct cooking over medium-high heat.
Rub corn with 1 tbsp oil; season with salt and pepper. Grill for 10 minutes or until grill marks form and corn is tender, turning occasionally. Remove corn from grill; cool.
- Prepare dressing by whisking together lemon juice and vinegar in a large bowl. Whisk in remaining 3 tbsp oil.
- Using a vegetable peeler, peel ribbons of zucchini into bowl with dressing. Remove kernels from cobs; add to bowl along with cherry tomatoes and chopped basil. Toss to coat. Season to taste with salt and pepper. Top with basil leaves. Cover and chill for several hours or overnight.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 10g
- Protein: 2g