Charred Corn and Zucchini Salad
Ingredients
-
2
Tbsp
high heat oil
-
3
ears
fresh sweet corn
-
2
medium
zucchini
-
½
medium
red onion
-
2
pinches
salt and pepper
-
¼
cup
chopped cilantro
-
2
oz
feta cheese
Instructions
- Remove husks and silk from the corn and brush with oil.
- Heat a cast iron skillet over medium heat for 5 minutes.
- Add corn to the skillet and cook, turning occasionally, for about 15 minutes until charred.
- Slice zucchini in half lengthwise and brush with oil.
- Remove corn and add zucchini to the skillet, cooking for about 10 minutes until charred.
- Remove zucchini and add onion slices to the skillet, cooking for about 5 minutes until charred.
- Chop the zucchini and onion, and roughly chop cilantro.
- Slice kernels off the corn and combine with zucchini, onion, and cilantro in a bowl.
- Season with salt and pepper, then crumble feta over the top and toss gently.
- Serve immediately or refrigerate for later.
Nutrition Facts (estimated)
Servings
4
Calories
216
Total fat
11g
Total carbohydrates
28g
Total protein
7g
Sodium
324mg
Cholesterol
20mg
You might also like