Grilled, charred corn is paired with spiraled zucchini, crisp red onion and tossed with a simple chili lime vinaigrette for a fresh, make ahead, summer salad!
It should be mandatory that every meal should be made on the grill during the spring and summer months. And while we are at it, let’s throw fall in there as well for good luck.
The popping of the charcoal, the sizzling sound of the meat as it cooks to juicy perfection; it all just makes for one happy girl. And one happy fiancé, as he deems himself the king of the grill.
That is one area I am happy to hand over. Kinda ironic as I am the chef in this duo yet I cringe at the thought of grilling.
Don’t look at me like that.
I think is a couple of things that I would rather pass on…the dirt that comes with the whole activity, the intense heat (it scares me…more on that another post) and the smell it puts on you. Just call me a priss, already.
And not to mention, my Dad has always man’d the grill when I was little and well into my adult years, then Dustin stepped in. See no need for me to figure out the whole chimney, charcoal thing.
I adore corn. Have since I was teeny, tiny and always will. The sweet and savory thing just hooks me. I can blame that on my cousins, as we would have a corn-eating contest every 4th of July. My brother and cousin Paul crushed everyone. They were bottomless pits…but I always kicked butt in the sugar cookie contest. We liked to eat. A lot.
Corn takes on a whole new flavor profile when grilled. Smokey kernels with a bit of a bite. If it weren’t socially acceptable, I would make a whole dinner out of corn and not share. But since I am lady, I decided to pair the corn with my favorite thing since sliced bread. My spiralizer. I have paired them with ahi tuna and red pepper Alfredo sauce, and my personal favorit, cucumber and strawberries. Ah…perfection.
For a new spin, roasted corn is tossed with zucchini noodles and red onion for a simple yet flavorful salad. Then a dressing is quickly whipped together – just apple cider vinegar, olive oil, lime juice, a bit of zest, pinch of honey, chili powder, garlic and salt and pepper. Probably all things sitting in your kitchen this moment! The kick of the chili vinaigrette pairs so well with the char of the corn, the freshness of the zucchini and the crunch of the red onion.
Queso Fresco or cojita would be wonderful on top. I was just a bit spacy and totally forgot it on this salad. But I had every intention of adding it…
Let’s all take a stand against our ovens, as they have had they space heater-winter times, and all hail the grill! This summer perfection salad will thank you.
- 2 ears of corn
- 2 large zucchini, spiralized with the smallest blade
- ½ large red onion, diced
- Optional: Queso Fresco or Cojita
- Salt and pepper to season corn
- ½ tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Juice and zest of 1 lime
- ½ teaspoon chili powder
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon honey
- Prepare grill.
- Pull husks down on corn. Spray with non-stick cooking spray and season with salt and pepper.
- Grill until slightly charred.
- Meanwhile prepare vinaigrette; combine all ingredients and mix well. Toss with zucchini noodles, red onion and cheese, if using.
- When corn is done and cooled slightly. Cut kernels off. Top salad with corn and serve!
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