Mexican Grilled Corn Zucchini Salad

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I absolutely love Mexican grilled corn, which is also called Elote.  Since we're near the end of summer, corn and zucchini are absolutely everywhere.  I can't go grocery shopping without seeing them and somehow being suckered into buying more.  For strange reasons, I tend to go to grocery stores 2-3 times a week because I need different things from different places.  Food blogger life.  What this all boils down to is that I have an overabundance of produce chez moi and it needs to be used up as soon as possible!

Here's the thing, though.  I don't always want to bite into corn on the cob and make my hands and face super messy.  So...enter this salad situation.  Yum!  There is nothing quite like satisfying your food cravings without being covered head to toe in corn juice.

Mexican Grilled Corn Zucchini Salad
makes 2 - 4 servings

Print Recipe

  • 2 ears fresh corn, cleaned
  • 1 large zucchini, trimmed and cut into 1/2-inch rounds
  • olive oil, 1-2 teaspoons
  • 2 green onions, trimmed and sliced into thin rounds
  • 1/3 cup finely minced fresh basil, or to taste
  • 3 ounces Greek yogurt
  • 2-3 tablespoons lime juice
  • 1 tablespoon agave nectar or honey
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 2 ounces goat cheese, crumbled

1) Wrap the ears of corn separately in pieces of foil.  Place directly on the stove over high heat.  You will hear some crackling noises as the corn grills in the foil packets.  This is normal.  Use tongs to rotate the ears every 1-2 minutes.  Allow the corn to cook for 8-10 minutes, or longer if desired.

2) Allow the corn to cool slightly, then place on a cutting board with the tip down.  Use a sharp knife to cut the kernels off the cob.  Set aside in a large bowl.

3) Meanwhile, add the olive oil to a saucepan over medium heat.  Add the zucchini pieces and allow to grill on one side.  Once browned, 1- 2 minutes, flip the zucchini to the other side and allow to cook as well.  Remove the zucchini from the pan and set aside.  You may need to grill the zucchini in two batches so you don't crowd the pan.

4) Place the grilled zucchini rounds on the cutting board and slice into quarters.  Place these in the large bowl with the corn kernels.

5) Add the green onions and basil to the bowl as well.  Set aside.


6) In a medium bowl, combine the Greek yogurt, lime juice, agave or honey, salt and pepper.  Whisk the ingredients until smooth. Taste and add more or the lime juice, honey, salt, or pepper as desired.

7) Stir the Greek yogurt sauce over the corn and zucchini mixture.  Stir to evenly incorporate everything.  Taste and add more salt and pepper if desired.

8) Add the crumbled goat cheese to the mixture.  Gently fold the cheese into the salad.  Serve immediately or refrigerate and serve chilled.

-- recipe slightly adapted from Averie Cooks

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Grilled Lemon Garlic Zucchini




It's the summer months and I've been seeing this vegetable errywhere!  My favorite thing about it is how versatile it is to cook or bake with (I'm looking at you, Zucchini Banana Bread!).   I had some leftover zucchini the other day and decided that this would be the perfect side/snack to make with it.  Can we also not forget how tasty lemon and garlic is with anything?  Never forget!

In case it isn't obvious from my pictures below, I didn't exactly "grill" this zucchini.  You could say that I've taken a few liberties with my wording.  I don't have a grill pan and I'm most definitely not able to properly grill a thing in my 4th floor apartment.  The fire escape is, unfortunately, not an option.  So, what do we do?  Grab a frying pan and "grill" to your heart's content!

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Corn Salad


Here I go again, losing my dang mind over fresh summer corn.  It happens every year and there's really nothing I can do about it.  I'm just so in love with that fresh sweet/tart corn!

This year, I found a new recipe with which to inhale my summer corn: Corn Salad.  Why have I never done anything like this before?  OK, I've made kinda, sorta, similar recipes, but they are definitely not the same.  Which means that basically I needed to make this one.  Plus! It's got feta cheese and basil in it so I need need neeeed this in my life...Is this how adults throw temper tantrums?  I feel like this is how it all starts.

Anyhow, I am basically head over heels in LOVE with this dish.  I couldn't stop standing at my kitchen counter "taste-testing".   This may also be known as "eating the corn salad out of the serving bowl".  I see you judgy mc-judgersons.  Sometimes you gotta do what you gotta do.

Final thought before chowing down on some more of this salad: Can someone please create a super easy way to cut corn kernels off the cob?  There got to be another way!  I use the bundt pan method (link in recipe below), which is so far the easiest method I've tried.  However, the kernels still tend to pop all over the place.  Stay still, darnit!  Your only job is to fall into the bundt pan!  OK, so, if you have any other tips/recommendations for removing kernels from corn, lemme know!

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Zucchini & Butternut Squash Bake II



I'm trying out a new thing.  At least I'm going to try to make it a thing.  It's called the "Let's reshoot those horrific pictures you took when you just started blogging" thing.  Do you like that name?  It rolls off the tongue, right?

I tend to cringe when I look back on pictures from my older blog posts.  While they definitely served their purpose at the time, I've also learned a lot (a lot a lot!) about photography and staging food since then.  So I want to put that to use.  I also think it would be super cool to revisit many of those old recipes.  Since I'm always trying out new recipes, I rarely have a chance to remake recipes that I've already posted.  On one hand, I love that because I never get bored with my food, but on the other hand, if something was really good then I want to eat it again!

That's where this Zucchini & Butternut Squash Bake comes in!  I admit that I am *shocked* it's one of my most popular recipes on this blog.  The reason I'm shocked is because this recipe was born out of my desire to use up every perishable ingredient I had in the apartment.  That's the real reason why a jalapeno and garlic scapes were thrown into the original recipe!

But let's cut to today, when I realize that not everyone will have those ingredients laying around.  I decided that while I was reshooting the pictures, I would also tweak the recipe slightly to make it more relatable to everyday life.  I substituted a few things and the dish still came out tasting amazing!  Just like I remember it!  I also cut down on the portion size so the recipe now makes enough for 4-6 people instead of 100 million people.  Now go forth and conquer all the zucchini and b'nut squash!

If you're interested in seeing my original post, you can click HERE for ALL of the "interesting" photos!

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Roasted Spaghetti Squash with Mushrooms



Can you believe that I've only had one PSL this Fall?  Blasphemy!

In case you don't know, a PSL is a pumpkin spice latte.   And in case you're wondering, they're usually available in August because "marketing geniuses" decided that we should celebrate seasons months before they actually arrive.  If you don't believe me, head to your local mall and tell me that you don't see Christmas decorations up already...I typically start drinking my PSL's in early September, but this year I didn't have one until Wednesday!  Shocker!  I know why.  I recently changed jobs and can no longer expense that daily Starbucks latte and crap, that ish is expensive to drink on the daily.  Sooooo we're not living that high life any longer.  Taking it down a notch.

Anyhow, with the arrival of Fall and job changes as well as lifestyle changes, I decided I'd also step out on a limb and try a new-to-me vegetable: spaghetti squash!  My roommate from a few years ago used to make spaghetti squash quite a bit, but for some reason I never got into it or even tried it.  Since there's no time like the present, I figured I'd delve into this healthy alternative to traditional spaghetti and see what it was all about.  I kept it pretty simple here by pairing it with mushrooms.  Of course there was also cheese and basil because they are "must-haves".  This recipe was a real winner for me!

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Charred Zucchini with Feta Spread

charred zucchini


The summer is coming with a quickness! Are you ready?

Hurry up and snatch this zucchini and cheese goodness so your appetizer game can be on point.  There's also cheese involved in this so you know things are starting to looking pretty good.  I can't lie, I'm not wild about mayonnaise.  In the condiment world, it's pretty much one of the worst things out there in my opinion.  There's truly nothing quite like swiping the last bit of cheese at the bottom of the bowl only to realize that it was really a glob of mayo.  That was not a fine moment.

What I adore about this dish is that it literally required 10 minutes of work in total.  Annnnd then I was done.  I really appreciate a nice and easy appetizer.  I'd rather spend time hanging out at a BBQ with my friends, perhaps drinking too much tequila and lime-a-rita mixes, instead of toiling away in the kitchen.  Speaking of which, I really need to retire the use of my oven for the summer.  There's no reason to start hotbox-ing my apartment just yet.  More on that in future blog posts.

For now, I want to spice up all the zucchini and cheese.  I want to be fancy and squeeze a lime section on top of one of these things without (I repeat: without!) squirting myself in the eye.  Another proud moment.  I will chow down with conviction because I'm eating green things and if it's green it's got to be healthy, which means I'm making some good decisions in life.  Definitely.

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Sweet Potato Gratin with Bacon

Is it time?  Is it time for all of the Fall things?  Now that Labor Day is behind us, I'm pretty sure that gives me license to break out all the pumpkin (OMG!!!), caramel, and squash things my heart can handle at once.  Let's kick things off with this sweet potato number here.  If you're not yet on board this Fall train, maybe I can entice you with some bacon and cheese?

I found this recipe while I was shuffling through various dishes on Amy's Cooking Adventure.  Amy's blog is my assignment for this month's Secret Recipe Club.  Interestingly, Amy was assigned my blog last month from which to cook!  She did a great job so I'm hoping I can return the favor.  As soon as I saw this post for a sweet potato gratin and read the first line of text (in which she mentions Thanksgiving!) I knew I would be making this ASAP.

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Crispy Smashed Potatoes

I have been craving some good old meat and potatoes lately.  It probably has something to do with my trip to Milwaukee, WI that I just got back from.  And when I say "just got back", I mean weather delays and rebooking issues returned me to NJ on Saturday evening instead of Friday night.  So.  There's that.

On a brighter note, these crispy smashed potatoes provided a wonderful distraction from my travel blues.  I especially love that they taste like fries.  However, these goodies are baked in the oven, so I'm convinced that they've got to  be healthier  That totally justifies that I ate all of these in one sitting, right?  That's what I thought.

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Oven-Roasted Asparagus

You guyssss...

I have to tell you about the NYC Cat Cafe.  I just heard about it and it's going on right now!  Clearly I'm going because I love cats and coffee.  So why can't I have it all?  I can.  I'm going to sit in there all day and survive on coffee and pre-packaged snacks forever and ever.

OK, I can't do that.  I do need to step up my game in the dietary department, though.  I've been eating Tostitos tortilla chips, brie cheese, and almonds like it's my job.  So here's my attempt at pulling my life together.

We're finally getting some warmer weather in these Northeastern parts, so we must celebrate with asparagus.  And cheese.  You know this.  Tender, fresh asparagus is tossed with olive oil and salt and pepper and then roasted until it's perfect.  Top with freshly grated Parmesan and you've got yourself a wonderful side dish, or a questionable (but healthy!) lunch.  Your choice.

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I will advise you that I do have more decadent desserts coming up in the next few posts.  I just can't help myself.  I love to bake after the holidays.  You know, that time when everyone is totally done with sweets and treats?  Yep, that's when I'm hitting my stride.  Whatever.  More for me!

But right now, I'm back on the healthy bandwagon once again.  I couldn't resist once I spotted purple and white carrots in the Union Square Greenmarket.  I was with my mom and nephew and the three of us were immediately intrigued.  Two minutes later, 2 lbs of carrots were purchased.  And I had no idea what I was going to do with them.

I soon decided to roast the vegetables with herbs and seasonings since roasting veggies is the easiest, yet tastiest thing ever.  It doesn't necessarily leave you with pretty-looking vegetables, but the taste will make up for that.  In the future, I would probably sprinkle a little sugar on top of the carrots as well since I like my carrots sort of sweet, but I loved the outcome based on the recipe below all the same!

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