Grilled Sweet Corn Salad
This grilled sweet corn salad is filled with grilled corn, tender zucchini, and a flavorful green goddess dressing. Summer’s best flavors in one fresh, colorful bowl.
Servings: 6 servings
Ingredients
- 3 ears sweet corn shucked and cleaned
- 1 medium zucchini sliced in half lengthwise
- 1 medium red onion peeled and cut into quarters
- 2 tbsp olive oil
- kosher salt to season
- freshly ground black pepper to season
- 5 oz container arugula
- 4 oz goat cheese
- ¼ cup fresh mint leaves
- 1 recipe green goddess dressing
Instructions
- Grill the vegetables: Preheat a grill on high for 15 minutes. On a large sheet pan, drizzle the sweet corn, zucchini, and onion with the olive oil. Toss to coat evenly and sprinkle with salt and black pepper to season. Add the prepared vegetables to the grill, with the zucchini placed cut-side down on the grates. Grill, turning the corn and flipping the zucchini and onion until they are charred, 3-4 minutes per side. Remove from the grill and set aside to cool.3 ears sweet corn, 1 medium zucchini, 1 medium red onion, 2 tbsp olive oil, kosher salt, freshly ground black pepper
- Slice the vegetables: Once cooled, cut the zucchini into ¼-inch-thick half-moon slices. Remove the root end from the onion, allow the layers to fall apart, and cut into bite-sized pieces. Cut the corn kernels from the cob.
- Assemble the salad: In a large bowl or serving platter, combine the arugula, zucchini, onion, and corn. Drizzle with green goddess dressing to taste, and top with goat cheese and mint leaves. Serve immediately.5 oz container arugula, 4 oz goat cheese, 1 recipe green goddess dressing, ¼ cup fresh mint leaves
Video
Nutrition
Serving: 1serving | Calories: 277kcal