Grilled, charred corn is paired with spiraled zucchini, crisp red onion and tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer salad!
It must be mandatory that each meal must be made at the grill during the spring and summer season months. And while we're at it, allow’s throw fall in there as nicely for precise luck.
The popping of the charcoal, the sizzling sound of the meat because it cooks to juicy perfection; it all just makes for one glad female. And one happy fiancé, as he deems himself the king of the grill.
this is one region i'm glad handy over. Kinda ironic as i am the chef in this duo yet I flinch on the thought of grilling.
For a new spin, roasted corn is tossed with zucchini noodles and red onion for a easy but flavorful salad. Then a dressing is fast whipped collectively – just apple cider vinegar, olive oil, lime juice, a piece of zest, pinch of honey, chili powder, garlic and salt and pepper. likely all matters sitting for your kitchen this moment! The kick of the chili French dressing pairs so properly with the char of the corn, the freshness of the zucchini and the crunch of the pink onion.
INGREDIENTS :
- 1/2 large red onion, diced
- 2 ears of corn
- optional: queso fresco or cojita
- 2 large zucchini, spiralized with the smallest blade
- salt and pepper to season corn
vinaigrette:
- 1 tablespoon olive oil
- juice and zest of 1 lime
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon honey
- 1/2 tablespoon apple cider vinegar
INSTRUCTIONS :
- prepare grill.
- pull husks down on corn. spray with non-stick cooking spray and season with salt and pepper.
- grill until slightly charred.
- meanwhile prepare vinaigrette; combine all ingredients and mix well. toss with zucchini noodles, red onion and cheese, if using.
- when corn is done and cooled slightly. cut kernels off. top salad with corn and serve!
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