Oh zucchini, let me count the ways… julienned, coined, grilled, sauteéd, stuffed, kabob-ed, gratin-ed, muffin-ed, pancake-d… (I know I’m missing a few)…
Right now, my zucchini method of choice is the simple ribbon. Just raw. Tossed into salads. I mean, how pretty are they? (Also – how pretty are those plates!?)
I very often make corn recipes where frozen corn will suffice – but not this time. This is the time of year where my midwestern roots shine through and I say – you need to get your hands on some fresh corn. And then don’t cook it too much.
I grilled my corn so that some of the kernels charred while the others remained crispy and raw. It’s a delicious mix of textures especially when paired with creamy avocado, briny capers, and bright herbs. (Ok, now I’m starving and wishing I had saved some leftovers for lunch).
You can serve this on a big platter at your next summer gathering, pack it up for lunch, or serve it like I did – small-plate-style on these Victorian Emblem Tapas Plates, from Q Squared. (Also pictured is this Peony Salad Plate)
Check out Q Squared and the rest of their beautiful things. Love and Lemons readers will receive 20% off! (enter code: LOVEANDLEMONS)
- 2 ears of fresh corn
- 2 medium zucchini
- sliced cherry tomatoes
- 1 small ripe avocado, sliced into cubes
- ¼ cup very thinly sliced red onion
- small handful of mint or basil
- 1-2 tablespoons capers
- 2 tablespoons pine nuts
- big splash of olive oil
- juice of 1 lemon
- splash of sherry (or white wine) vinegar
- 1 garlic clove, crushed
- salt & pepper
- Heat a grill (or grill pan). Drizzle a bit of olive oil on the corn and grill, rotating every 3-4 minutes to char each side (as best as you can, it's ok if some is still raw - it makes for a nice balance of texture). Let cool, then slice the kernels off the cobb.
- Meanwhile, whisk your dressing ingredients together, drop the crushed garlic in whole (you'll remove it later).
- Use a regular vegetable peeler to peel the zucchini into long ribbon-shaped strips.
- Toss together the corn, zucchini, tomatoes, avocado, red onion, mint, capers and pine nuts. Remove the garlic clove from your dressing. Drizzle dressing over the veggies & toss. Taste and adjust seasonings. For best flavor, let salad sit for 15 minutes or so before serving.
Make this salad a meal by adding chickpeas or (good quality) canned tuna.
This post was created in partnership with Q Squared NYC. All content, ideas, and words are my own. As always, thank you for supporting the sponsors that keep us cooking & sharing!