a grilled side using summer staples
Sometimes we cook something as a clean-out-the-fridge-meal that is so accidentally amazing that we recreate it over and over again. This week we had some zucchini that was on its last leg in the fridge, so it got thrown on the grill with three long forgotten corn cobs and the resulting saladish thing was way more delicious than we were prepared for. It’s been made every weekend since and put to a million uses from burrito filling, side salad, sopes topper, or even being inhaled on its own hunched over the kitchen sink. It’s an easy recipe with cheap summer staples to maximize produce affordability but honestly, that’s just an added bonus. Make this for the taste and appreciate the savings later.
A note for the grill: both zucchini and corn can be consumed raw so we aren’t grilling to a certain level of doneness. We’re grilling for flavor and flavor alone, so don’t be afraid to char these motherfuckers because that is only going to make the end result that much more delicious. While an outside grill is best, you can absolutely use a grill pan. Maybe just take the batteries out of your smoke detector first if you’ve got a sensitive one because remember: we’re going for some deep grill marks.
Summer Corn and Zucchini Salad
Makes enough for 4 people
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