Ingredients

The following ingredients have 5 Servings
  • 4 tablespoons extra virgin olive oil (divided)
  • 2 large ears corn (husks and silks removed)
  • 2 medium zucchini (stemmed and sliced lengthwise into 4 long pieces)
  • 1 red bell pepper (sides cut from top to bottom, core discarded (or use 1/2 cup store bought roasted red bell pepper))
  • 1 pint cherry tomatoes (halved)
  • 1/4 red onion (chopped (about 1/3 cup))
  • 1 jalapeno (seeded and chopped (optional))
  • 2 limes (juiced)
  • 8 large basil leaves (sliced into chiffonade (about 1/3 cup))

Instruction

  • Preheat the grill to medium high. Toss the corn and zucchini with 2 tablespoons of olive oil and season with salt and pepper to taste.
  • Grill the corn for about 15 minutes, turning every 3 minutes or until well charred on each side. Grill the bell pepper skin side down for 6-10 minutes or until skin is blackened. Grill the zucchini for 3-4 minutes per side or until softened and well charred. Remove from heat.
  • When cool enough to handle, place the corn on a cutting board one ear at a time, and place on it’s side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in a large bowl.
  • Remove the blackened skin from the bell pepper and chop coarsely, then chop the zucchini and add to the bowl with the corn.
  • Add the cherry tomatoes, onion, jalapeno, remaining 3 tablespoons olive oil, lime juice, basil leaves, salt and pepper, to taste. Stir until combined, taste, and adjust the seasoning as necessary.
  • Serve at room temperature or make in advance and serve cold. Enjoy!