I cheated just a little. I confess. YUP. This locavore bought corn that was grown and trucked up from the south so I could prepare and share this recipe with you. But only because I want you to be READY to fire up your grills when local corn hits your very own farmers’ market.
This salad tastes like summer. Sweet little grape tomatoes, grilled but still firm zucchini and sunny yellow squash get tossed with barely charred corn sheered off the cob and a handful of other readily available ingredients. Easy, summery, local, delicious.
Chef Cecily Gans shared the recipe with us for Father’s Day and included one cup of crumbled feta or goat cheese in the mix. We left the cheese off (the vegan version) since we prepared it to eat with the Grilled Chicken with Smoky Molasses BBQ Sauce. The next day, I stayed meat free (kosher keepers don’t eat meat with dairy) and threw in some not too salty feta from Beltane Farms into the salad. It was divine.
Either way, this is a great staple to have in your recipe toolbox. Toss it together when firing up your grill any time this summer.
This quintessential summer salad celebrates veggies that are readily available for many weeks in the warm weather.
This recipe is pareve and vegan without the cheese. Add the optional cheese for a heartier dairy vegetarian meal.
Thank you Cecily Gans, The Main Course Catering, Fairfield, CT, for this recipe.
- 8 ears corn, in the husk
- 1 cup olive oil
- ¼ cup lemon juice or cider vinegar
- Kosher salt and freshly cracked black pepper
- 2-3 cups roasted corn, cut from the cob (see grilling directions, below)
- 1 pint red sweet grape tomatoes*
- 1 pint yellow sweet grape tomatoes* (or more red if you can’t find yellow)
- ½ cup red onions, grilled and diced
- 2 poblano or green peppers, grilled and diced
- 2 red peppers, grilled and diced
- 1 zucchini, grilled and diced
- 1 summer squash grilled and diced
- ½ cup chopped fresh flat-leaf Italian parsley leaves
- 1 clove garlic, minced
- ¼ cup freshly squeezed lemon juice or cider vinegar
- ½ cup scallions, finely sliced
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Olive or grapeseed oil to taste
- 1 cup crumbled feta or goat cheese (optional)
- Preheat your grill
- Peel back the husks slightly and remove the bulk of the corn silk.
- Place corn on the top level of the grill for about 20 minutes, turning the cobs every 5 minutes.
- Put oil & vinegar in a bottle and shake vigorously. Brush onion, peppers, zucchini and summer squash with marinade, season with kosher salt and freshly cracked black pepper and grill to ‘al dente’.
- Combine the corn, tomatoes, onions, peppers, squash, parsley, scallions and lemon juice and mix well.
- Season with salt and pepper. Add oil if necessary and garnish with cheese (optional). Serve cold or at room temperature.
*You may substitute diced heirloom tomatoes or any variety at the market