We’re on the verge of great-corn season, but I got lucky at the Charlotte Regional Farmers Market last week: Great sweet corn, just picked in South Georgia. Then I spotted the first of the local zucchini and my mind started working to come up with a weekend side dish.
I grilled a half-dozen ears of corn that night and saved half of it for the next night. I left the zucchini raw and diced it up, mixed in the smoky corn kernels, then added some rinsed, canned black beans to make the salad more substantial. To bring it all together: A simple dressing with lots of freshly squeezed lime juice and chopped mint.
Just the thing to pile on a plate next to any simple entree, and it made enough for several meals.
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Grilled-corn and Zucchini Salad With Mint
From Kathleen Purvis.
3 ears of corn, shucked
1 tablespoon vegetable oil
2 medium-size zucchini
1 cup canned black beans, drained and rinsed
3 tablespoons olive oil
1 tablespoon white wine or cider vinegar
2 to 3 tablespoons fresh lime juice (from 1 or 2 small limes)
1/4 cup chopped fresh mint
Salt to taste
Brush the corn lightly with vegetable oil and place over medium-hot coals on a grill. Roll occasionally until browned lightly on all sides. Remove from the grill and cool. (You can grill the corn in advance while you’re cooking something else and refrigerate it to use the next night.)
Cut the corn kernels from the cob with a sharp knife. Place in a salad bowl. Trim the stem ends from the zucchini and cut in half lengthwise, cut the halves into long slices and then dice into small cubes. Add the black beans and toss to mix.
Whisk together the olive oil, vinegar and lime juice. Add the mint and a little salt. Taste and adjust seasoning. Pour the dressing over the salad and toss to mix well. Refrigerate until ready to serve. Can be made several days ahead.
Yield: 4 to 6 servings.