Image of grilled summer cord blueberry and zucchini salad in a bowl.

Grilled Summer Corn, Blueberry and Zucchini Salad

Recipe by Marcia Stanley, MS, RDN, Culinary Dietician

Prep time 35 minutes
Servings 4

Ingredients

3 medium ears fresh corn, husks and silks removed
1 tablespoon olive oil
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon ground cumin
Dash salt
1 small zucchini, thinly sliced (about 2 cups)
1 cup Fresh blueberries
4 ounces sharp cheddar, Swiss, blue or feta cheese, cut into 1/2-inch pieces
1 green onion, sliced

In late summer when the corn is at its sweetest, the blueberries are at their juiciest and zucchini abounds, this salad studded with chunks of cheese and topped with a lime-cumin vinaigrette is unsurpassed for the freshest tastes of the season’s best. This recipe serves 4 as a vegetarian entrée or 8 as a side-dish.

Instructions

Brush corn with 1 tablespoon olive oil. Grill over directly over medium-high heat for 12 to 20 minutes or until kernels begin to brown, turning frequently. Cool slightly.
Meanwhile, for dressing, in small bowl whisk together lime juice, 2 tablespoons olive oil, honey, cumin and salt. Set aside.
Use sharp knife to cut corn kernels off cobs. Discard cobs.
In serving bowl combine corn, zucchini, blueberries, cheese and green onion. Whisk dressing. Drizzle over top. Toss to coat.