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.
me trying to use all the produce before it goes limp
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.
served up with refried black beans and chilaquiles
Summer Corn and Zucchini Salad
Makes enough for 4 people
2 tablespoons of oil
¼ teaspoon salt
½ teaspoon chili powder
1 teaspoon your favorite all-purpose seasoning
¼ teaspoon ground cumin
2 large zucchinis
3 cobs of corn, husks removed
½ a red onion, chopped
¼ cup chopped cilantro or green onions if you’re a hater
Pinch of citric acid or a little lime zest, optionalÂ
In a small glass, mix together the oil, salt and spices then set it aside. Slice the zucchini longways into at least 3-4 planks depending on the thickness of the squash. You want them thick enough that it’s not a pain in the ass to grill them but thin enough that you are maximizing the grilled surface area. Go for about a ¼ inch. You got this. Brush all sides of the corn with a bit of the oil mixture then throw them in a large bowl. Put the zucchini in the same bowl and drizzle over the remaining oil and spice mixture and stir until all the zucchini looks coated. Done.
Warm up your grill over a medium high heat, about 400 degrees. Once it’s nice and hot add the corn and zucchini and grill them until you see some nice deep grill marks. Turn them every now and then to make sure all the sides get covered. This should take about 10-15 minutes. Throw the cooked veggies back in the bowl and let them cool.
Once they’re no longer blazing hot, chop up the zucchini into bite-sized pieces. Think about the size of a bean. Add this back to the bowl. Cut the corn off the cob and throw the kernels back in the bowl with the zucchini. Now toss in the onion, cilantro, and tomatoes and stir that shit up. Now drizzle over the lime juice, plum vinegar, and citric acid. Then taste and add whatever you think it needs. Serve as is or add a can of black beans, and some shredded lettuce to round it out. It sounds simple but don’t sleep on this dish. We swear by the summer sun this shit is gonna become a seasonal staple for you too.
Thanks for joining us again here in The Broiler Room. Next week we’re starting a new series all about how to make the most of summer fruit so get ready for some much needed sweetness in your life. Don’t forget to wear some sunscreen out there.
Sounds amazing! Will make this week!!!