Gluten-Free, Vegan, Serves 6
- 3 ears of corn, husked
- 2 medium-sized zucchinis
- 1 red bell pepper
- 1 small red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey (or maple syrup for a vegan option)
- Salt and pepper to taste
Preheat grill to medium-high heat. Cut the zucchini into slices that are approximately 1/4 inch thick. Cut the red bell pepper into strips and the red onion into thin slices. Brush the zucchini slices, red bell pepper strips, and red onion slices with olive oil and season with salt and pepper. Grill the corn, zucchinis, red bell pepper, and red onion until tender and slightly charred, about 5-7 minutes for the corn and 3-4 minutes for the vegetables. Rotate the corn occasionally to make sure all sides are grilled evenly.
Remove the vegetables from the grill and let them cool to room temperature. Cut the corn kernels off the cob and transfer them to a large bowl. Add the grilled zucchini, red bell pepper, and red onion to the bowl with the corn. In a separate bowl, whisk together the olive oil, lime juice, honey (or maple syrup), and cilantro. Pour the dressing over the vegetables and toss to combine. Season with additional salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the Grilled Corn Zucchini Salad cold or at room temperature.