Grilled Zucchini and Corn Salad
To give this midsummer salad a needed boost of flavor, we decided to play with fire.
Why This Recipe Works
To make the most of peak-season zucchini and corn, we brush them with a simple marinade of oil, garlic, and red pepper flakes before charring them on the grill. Leaving the zucchini in large planks allows it to pick up plenty of smoky flavor without turning to mush. After cutting the kernels from the cobs and slicing the zucchini into bite-size pieces, we toss them with the remaining spiced oil, along with fresh basil and lemon juice. A final sprinkling of feta cheese adds creamy, salty complexity.