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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.0
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Grilled Corn salad with fresh herbs and veggies calories by ingredient
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Grilled Corn salad with fresh herbs and veggies

Submitted by: BIGDOGMOM3
Grilled Corn salad with fresh herbs and veggies

Introduction

One of the best things about summer is the fresh vegetables that you can get at a farmers market or your own garden (or if you're lucky like I am, a neighbor's garden). Grilling really brings out the flavor of the corn and zucchini, and it's so easy to do.
The other great thing about summer is the herbs. You can use any combination you like. I used basil, cilantro, oregano and lavender, but use what's available and what you like.
This is a really easy salad to make, the prep work just takes some time but it's really worth it.
One of the best things about summer is the fresh vegetables that you can get at a farmers market or your own garden (or if you're lucky like I am, a neighbor's garden). Grilling really brings out the flavor of the corn and zucchini, and it's so easy to do.
The other great thing about summer is the herbs. You can use any combination you like. I used basil, cilantro, oregano and lavender, but use what's available and what you like.
This is a really easy salad to make, the prep work just takes some time but it's really worth it.

Number of Servings: 8

Ingredients

    5 medium ears fresh corn
    2 Green Bell Peppers, diced
    1 Red Bell Pepper, diced
    1 small or 1/2 large Vidalia onions, diced
    1 cup Zucchini (approx 1 medium zucchini), diced
    3 Tbls EVOO (extra virgin olive oil), divided, 2.5 Tbls for the dressing and .5 Tbls for grilling the vegetables
    Juice of 1 large lemon
    3/4 cup herbs (any combination, such as basil, cilantro, oregano, lavander)
    Salt and pepper to taste.

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Directions

I find it's easiest to prep all your vegetables and herbs then start cooking. The vegetables cook rather quickly on the grill watch, so you don't to burn them.
Shuck and clean the corn. Slice the zucchini length-wise (you can leave the skins on, they're tender). Dice peppers and onion in medium dice (approx. 3/4" square). Finely chop herbs. Put the peppers and onion in a large bowl.
To prepare vinagrette, slice lemon in half, squeeze both halves of lemon into small jar, be careful to keep seeds out. Add 2.5 Tbls EVOO to jar, add approx. 1/4 of the herbs and add salt and pepper to taste (approx 1 tsp salt and 1/2 tsp pepper). Shake to combine then pour over peppers and onion mixture. Reserve the rest of the herbs to add at end.
Preheat grill to 350 degrees. Use other 1/2 Tbls of EVOO to lightly coat corn and zucchini. When grill is heated put corn and zucchini on grill. You'll have to watch it carefully and turn corn as it browns. Corn should be browned on all sides and zucchini should be tender. both take approx. 15 minutes to cook.
While corn cools slightly cut zucchini into medium cubes like the peppers. Carefully remove corn kernels from the cob. The easiest way to do this is place a clean dish towel on counter/table, hold ear at one end with another dish towel or paper towel, then run knife down ear to remove kernels.
Add corn and zucchini to pepper mixture with the rest of the herbs, mix to combine all ingredients. Enjoy!
Makes 8 1-cup servings.


Number of Servings: 8

Recipe submitted by SparkPeople user BIGDOGMOM3.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was absolutely amazing. The sweetness of the grilled veggies along with the crunch of the raw peppers, paired with the subtle flavors of the herbs was fantastic. It was hard keeping to one serving. - 7/17/10

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  • Hubby "owns" the grill, which means burned to a crisp veggies. I "convection roast" my veggies in oven, & get a more consistent end product. I also use frozen corn and add summer squash and even eggplant! Dressing is a traditional Turkish one, and hubby is Turkish. Great over quinoa! - 9/4/10

    Reply from BIGDOGMOM3 (9/4/10)
    Thanks for the tip on the dressing, I never thought about that. I'll try it with couscous. Also, your idea about roasting the veggies will make it a good winter time dish too.


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  • I grilled boneless/skinless chicken along side... cubed it and tossed with the veggies for a complete meal. Even my hubby liked it!!! What's NOT to like. - 7/20/10

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