Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette

Ingredients

• Corn

  Sweet, yellow, raw

  6 ear, medium yiel or 612g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sun-dried tomatoes

  ½ cup or 27g

• Water

  Plain, clean water

  1 cup or 237g

• Lemon juice

  Raw

  3 tbsp or 45g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Garlic

  Raw

  4 clove or 12g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Maple syrups

  2 tsp or 13g

Directions

1. Preheat your grill. Prepare the ears of corn and zucchini by slicing the zucchini thinly lengthwise, brushing with a high-heat oil, and seasoning with salt and pepper. Soak corn in cold water for 5 minutes.
2. For the dressing, blend sun-dried tomatoes, hot water, lemon juice, basil, smashed garlic, olive oil, maple syrup, salt, and pepper until smooth. Adjust consistency with more water if needed. Taste and adjust seasoning.
3. Grill the corn in its husk for 5-8 minutes, rotating until lightly browned. Remove husk and grill until golden brown on all sides, about 5-8 minutes.
4. Grill zucchini for 2-4 minutes on each side until grill marks appear but zucchini remains firm. Set aside.
5. Cut corn off the cob and halve zucchini. Combine in a serving bowl, toss with dressing, and serve.

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