Charred Corn and Zucchini Salad
Ingredients
2 EARS YELLOW OR WHITE CORN, SHUCKED
1 MEDIUM ZUCCHINI, SLICED ½” THICK
1 TABLESPOON PREFERRED VEGETABLE OIL
2 GREEN ONIONS, THINLY SLICED
2 TABLESPOONS MINCED FRESH PARSLEY
2 TABLESPOONS MINCED FRESH DILL
2 TABLESPOONS FRESH LIME JUICE
2 TABLESPOONS OLIVE OIL
½ TEASPOON FINE SEA SALT
6 WEDGES REDUCED-FAT SPREADABLE CHEESE (SUCH AS LAUGHING COW)
12 CRISP’N LIGHT 7 GRAIN WASAⓇ
How to:
1.
Prepare a hot grill fire, preheat a gas grill on high heat for 10 minutes with lid closed, or preheat a grill pan or indoor grill until hot.
2.
Brush corn and zucchini slices lightly with oil. Grill corn and zucchini, turning occasionally, until lightly charred all over. Transfer to a cutting board. When cool enough to handle, cut corn kernels from cob and finely chop zucchini.
3.
In a medium bowl stir together corn, zucchini, green onion, parsley, dill, lime juice, olive oil, and salt.
4.
To serve, spread ½ wedge of cheese on each Wasa and top with zucchini salad mixture. Serve immediately.
