How to Make Grilled Corn and Summer Squash Salad | Tasting Table
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
6 to 8 servings
Ingredients
  • 4 ears of yellow corn, husked
  • 2 poblano peppers
  • 1 large shallot, very thinly sliced
  • Juice and zest of 2 lemons
  • 6 small zucchini and/or summer squash (about 2 pounds), thinly sliced lengthwise and into rounds on a mandoline (see note above)
  • 1 cup walnuts, toasted and roughly chopped
  • ½ cup roughly chopped flat-leaf parsley
  • ½ cup torn mint
  • ¼ cup finely chopped chives
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 6 ounces feta, crumbled (about 1½ cups)
Directions
  1. Bring your grill up to medium-high heat or heat a grill pan on medium high heat. Place the corn and peppers on the grill and cook, turning often, until tender and charred in spots, 10 to 12 minutes.
  2. Meanwhile, combine the shallots and lemon juice and zest in a small bowl and allow the shallots to macerate for 10 minutes.
  3. Transfer the corn and peppers to a clean cutting board. Remove the kernels from the cobs and place in a large bowl. Remove the stems and seeds from peppers and roughly chop and add to corn. Add the macerated shallots, zucchini and/or summer squash, squash blossoms, walnuts, parsley, mint, chives, olive oil, vinegar, red pepper flakes and nigella seeds and toss to combine. Season with salt and pepper. Top with the feta and serve.