Description
This lovely salad captures the best of vegetables and doesn’t heat up to kitchen!
Ingredients
- 4 tablespoons olive oil, divided
- 4 ears corn, in husks, soaked in water 10 min.
- 1 tablespoon Greek seasoning (such as Cavender’s®), divided
- ½ teaspoon ground black pepper
- 1 medium zucchini, halved lengthwise and seeded
- 1 medium red bell pepper, quartered and seeded
- 1 medium jalapeno pepper, sliced in half lengthwise and seeded
- ¼ cup chopped fresh cilantro
- ¼ cup lime juice
- ¼ teaspoon salt
- 2 medium avocados, diced
Instructions
- Preheat an outdoor grill to high heat for 10 minutes and lightly oil the grate.
- Meanwhile peel back corn husks carefully
- leaving them attached at the bottom. Drizzle oil over kernels and liberally sprinkle with 2 teaspoons Greek seasoning. Bring husks back up over corn.
- Grill corn
- turning often
- about 10 minutes. Add zucchini
- bell pepper
- and jalapeno to the grill and cook
- turning often
- to allow grill marks to form on all sides
- until vegetables are tender. Carefully peel down corn husks and allow corn to slightly char
- developing grill marks. Remove from grill and allow to cool.
- Remove and discard husks and cut kernels off corn cob. Cut zucchini and bell pepper into bite-sized pieces. Mince jalapeno.
- Combine corn
- zucchini
- jalapeno
- bell pepper
- cilantro
- lime juice
- remaining 1 teaspoon Greek seasoning
- 2 tablespoons olive oil
- and salt in a large bowl. Stir in avocado just before serving.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4