Here’s another of Jacquie’s favorite summer recipes. Using as many straight-out-of-the-garden herbs and veggies as possible, there’s no better (and surprising) salad than this Hoosier favorite.
All you need is a grill, fresh herbs and produce from your garden or farm stand, and some basics for the dressing that you probably already have on hand.
Fresh Summer Ingredients:
Optional for serving:
Make your own vinaigrette! It’s easy!
To grill:
Preheat grill to high heat.
Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper.
To grill corn, place unhusked corn cobs directly on the hot grill for about 7-8 minutes and close the lid.
Rotate/flip at the halfway point to ensure even cooking.
Then carefully remove husk and place corn cob back on grill until golden brown on all sides - about 5-8 minutes more. Once cooked, all sides of the corn should be a deep golden brown color.
When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. Jacquie says you want grill marks, but you don't want the zucchini to get too soft. Set aside to cool slightly.
Cut corn off cob and coarsely chop zucchini. Place in serving bowl.
For the vinaigrette:
Blend lime juice, rice vinegar, garlic, salt and sugar in a food processor or blender. Slowly add oil in a steady stream as blender is running. Add cilantro until blended well.
Pour about 1/2 the vinaigrette over the salad, and stir gently to coat. Serve at room temperature or refrigerate for up to 2 days.
Bonus: The remaining salad dressing will keep in your fridge approximately a week, and is better than any vinaigrette you can buy in the store. Enjoy!
