Ingredients
Method
- Preheat your outdoor grill or indoor grill pan to medium-high heat. In a large serving bowl, whisk together the olive oil, fresh lemon juice, minced garlic, sea salt, and black pepper. Set aside.
- Lightly brush the shucked corn and the cut sides of the zucchini with a tiny bit of olive oil. Place the corn on the grill and cook for 8-10 minutes, turning occasionally, until charred in spots. Place the zucchini halves on the grill and cook for 2-3 minutes per side, just until tender with nice grill marks.
- Remove the vegetables from the grill. Carefully slice the corn kernels off the cob. Chop the grilled zucchini into bite-sized half-moons.
- While the vegetables are still warm, transfer the corn kernels and chopped zucchini into the large bowl with the lemon dressing. Add the finely diced red onion and toss well to coat.
- Gently fold in the crumbled feta cheese and fresh basil (or mint). Taste and adjust salt and pepper if needed. Serve immediately while warm, or enjoy at room temperature!
Notes
• No grill? You can easily use a cast-iron grill pan on the stove, or roast the veggies in the oven at 400°F (200°C) for 15 minutes.
• Cut the corn safely by placing the ear of corn inside a large bowl; when you slice downwards, the bowl will catch the flying kernels.
• For a dairy-free version, swap the feta for a vegan cheese alternative or add diced ripe avocado for creaminess just before serving.
• Cut the corn safely by placing the ear of corn inside a large bowl; when you slice downwards, the bowl will catch the flying kernels.
• For a dairy-free version, swap the feta for a vegan cheese alternative or add diced ripe avocado for creaminess just before serving.