It’s time to shuck some ears of sweet corn and light up the grill. This bright and fresh salad pairs charred corn with raw and sautéed zucchini (garden explosion, anyone!?) It’s topped off with bacon, caramelized dates, goat cheese, and summer herbs, and tossed with a lemon honey vinaigrette. I love how the chèvre melts ever so slightly when mixed with the warm corn, and the sweetness the dates bring to the table, making it a perfect salad for passing around at a late afternoon grill-out or backyard dinner. Finish your salad with a generous hand of olive oil, herbs, and kick your shoes off on the porch.
Ingredients:
3-4 ears of sweet corn
2 large zucchini
1/2 small red onion
1 serrano pepper
3-4 pieces of cooked and crumbled bacon
4 oz chèvre
2-3 medjool dates
1/4 cup fresh basil
Juice of 1 lemon
1 tbsp honey
1/4 cup neutral oil
Salt and Pepper
Instructions:
Shuck and grill your corn until nicely charred. You can also do this on a sheet tray in the oven, 400 degrees, for 15 minutes, turning halfway through.
Remove kernels from the cob with a sharp knife, place into a bowl, set aside.
Use a peeler to make zucchini ribbons (long strips) and slice the rest of the zucchini into half moons, planks, or however you’d like! Brush with oil and grill or sauté 1-2 minutes until tender.
Remove the pits from your dates, slice in half, and place in a pan on medium heat until lightly caramelized, turning often (they burn fast!)
Slice red onion and serrano thinly. Chop or crumble your bacon, and gently tear your basil.
Whisk your lemon juice, lemon zest, honey, and salt and pepper, to taste, and slowly add in oil to emulsify.
Time to assemble! Add your corn with zucchini, onion and serranos in a large bowl. Add your lemon vinaigrette, and gently toss. Finish with evoo, if desired.
Garnish with bacon, dates, goat cheese, fresh basil, or any summer herb you like!
