Grilled Corn & Squash Salad | Dorothy Lane Market

Grilled Corn & Squash Salad

PREP TIME 15 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 7th, 2023
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 ears local corn, husked
  • 2 local zucchini, halved
  • 1 lb patty pan squash, split
  • 1 pint of cherry tomatoes, halved

For the Dressing

  • ¼ cup rice wine vinegar
  • ¼ cup fresh cilantro, chopped
  • 1 tsp sugar
  • ½ cup Vera Jane's Extra-Virgin Olive Oil
  • Salt and pepper to taste

INSTRUCTIONS

1
For the dressing, combine the vinegar, cilantro, sugar, and oil in a blender and blend until smooth. Season to taste with the salt and pepper. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
2
Preheat grill to medium high. Brush corn, zucchini, and squash with oil, season with salt and pepper, and grill until well marked on all sides. Remove from heat and let cool.
3
Cut kernels off the cob and place in a bowl. Cut the rest of the veggies into bite-sized pieces and add to corn along with the halved tomatoes. Coat with the dressing and season with salt and pepper. Let sit at room temperature 30 minutes before serving.

IN THIS RECIPE

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Grilled Corn & Squash Salad

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • 4 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 ears local corn, husked
  • 2 local zucchini, halved
  • 1 lb patty pan squash, split
  • 1 pint of cherry tomatoes, halved

For the Dressing

  • ¼ cup rice wine vinegar
  • ¼ cup fresh cilantro, chopped
  • 1 tsp sugar
  • ½ cup Vera Jane's Extra-Virgin Olive Oil
  • Salt and pepper to taste

INSTRUCTIONS

1
For the dressing, combine the vinegar, cilantro, sugar, and oil in a blender and blend until smooth. Season to taste with the salt and pepper. Can be made 2 hours in advance and refrigerated. Bring to room temperature before using.
2
Preheat grill to medium high. Brush corn, zucchini, and squash with oil, season with salt and pepper, and grill until well marked on all sides. Remove from heat and let cool.
3
Cut kernels off the cob and place in a bowl. Cut the rest of the veggies into bite-sized pieces and add to corn along with the halved tomatoes. Coat with the dressing and season with salt and pepper. Let sit at room temperature 30 minutes before serving.

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