Grilled Zucchini and Corn Salad
The following recipe and photography were created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Nothing says summer more than this salad. Packed with Heinen’s fresh farm-to-table veggies from their locally grown selection along with some from their pre-sliced varieties, you can’t beat the ease and deliciousness of this summer Grilled Zucchini and Corn Salad. You don’t have to be a master of the grill to master this salad. Layers of grilled corn, zucchini, boiled and baked crispy potatoes, fresh Millcreek herbs and feta cheese crumbles easily come together on top of a even easier avocado spread. This is the perfect salad for warm weather nights.
Heinen’s offers a wide range of pre-cut veggies to meet your every need. From oodles of zoodles to spiraled and crinkle cut, however you like it sliced, they have what you need. I selected their pre-sliced zucchini and yellow squash rounds. You’re going to want to also pick up a couple ears from Heinen’s fresh corn. Tossed with Millcreek herbs, a little bit of salt and pepper and a couple spritzes of olive oil spray, this salad can be served up in under 20 minutes.
Start by preheating your grill to 375˚F. While that heats up, bring a pot of water to boil. My crispy boiled and baked potatoes take no time at all and finish baking while the rest of the veggies are on the grill. While you wait for your water to boil, you can whip up the simple avocado spread for the base of your salad. Simply toss avocado, cilantro, lemon or lime juice, Greek yogurt and salt and pepper into a food processor and pulse until smooth. This acts as a base bite to all the delicious veggies that go on top.
Once your water comes to a boil, add ¼ tsp. of baking soda and the potatoes. The baking soda acts as the crisping agent by breaking down the outer skin and leaving the inside of the potato intact. Finishing the potatoes in the oven gives them that crispy outside shell. After you dump your baby potatoes in the pot, preheat your oven to 450˚F and start working on shucking that corn for the grill. Once your corn shucked and your pre-sliced veggies are ready to go, spritz them with a little olive oil spray and generous amounts of salt and pepper. Throw them on the grill for only a couple minutes per side. After the potatoes are done boiling, they’ll only take 15-20 minutes in the oven and then you’ll start layering your salad together.
You can serve this salad in a large self-serve bowl for family and guests, or in single servings for yourself. It is also is a delicious addition to vegetarian tacos!
Grilled Zucchini and Corn Salad
Ingredients
For the Salad
- 1 packet of pre-sliced zucchini and yellow squash rounds
- 4-5 ears of fresh corn
- Olive oil or cooking spray
- ½ cup feta cheese crumbles
- Millcreek dill, for garnish
- Salt and pepper
For the Boiled and Baked Potatoes
- 2 cup of baby Yukon potatoes, sliced in half
- ¼ tsp. baking soda
- 1 Tbsp. olive oil
- ½ Tbsp. fresh Millcreek dill
- ½ Tbsp. fresh Millcreek rosemary
- ½ Tbsp. garlic powder
- Salt and pepper
For the Avocado Spread
- ½ cup Greek yogurt
- 1 cup cilantro, leaves and stems
- Juice of ½ a lemon
- 1 large avocado
- Salt and pepper
Ingredients
For the Grilled Vegetables
- Preheat your grill to 375˚F. Spritz your veggies with olive oil spray. Also, spritz your grill grates to keep the vegetable from sticking.
- Grill the zucchini and squash with the hood up so that the vegetables don’t steam and become mushy. The zucchini and squash will only take 3 minutes per side to get those nice grill marks.
- Once the veggies are done, place them on a plate or platter and set aside. Add your corn to the grill and close the hood. Let the corn cook for about 4-5 minutes per side. When your corn is done, place on the platter with your zucchini and squash and let it cool.
- Once the corn is cool, run a sharp knife down the sides to slice off the kernels. Some will slice of individually and some will come off in chunks. The variation makes for a nice presentation in the salad.
For the Boiled and Baked Potatoes
- Preheat your oven to 450˚F. While your oven is preheating, bring a pot of water to boil. Slice the potatoes in half and place them in a large mixing bowl.
- When your water is boiling, add a generous amount of salt and ¼ tsp. of baking soda, then add your potatoes. Let the potatoes cook for about 10-12 minutes or until fork-tender.
- Drain the potatoes and place back in the mixing bowl along with 1 Tbsp. of olive oil and the fresh herbs. Toss to coat and place them on a foil-lined baking sheet and bake at 450˚F for 10 minutes. Flip and bake for another 10 minutes.
For the Avocado Spread
- In a food processor or high-powered blender, place avocado, cilantro, ½ cup Greek yogurt and lemon juice. Blend until smooth.
To Assemble
- Spread a couple Tbsp. of the avocado spread on a plate or serving platter.
- Layer the zucchini and squash rounds down the middle of the serving plate.
- On one side of the squash add your grilled corn and on the other side, add your potatoes.
- Toss it all together or leave it as separate layers. Sprinkle with feta cheese and more fresh dill.
Note: You can also add this salad to corn tortillas and have yourself a killer veggie taco night.
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Grilled Zucchini and Corn Salad
