Cooking with Kurt: Zucchini Corn Salad

It is that time of year… the sun is out longer, the days are hotter and there is nothing like chillin’ and grillin’ in the summer! And nothing says summer like corn! Here, I’ve made it into a side salad that can be eaten hot or cold. I prefer cold since it gives such a great balance of sweet, salty and spicy tones but it is all up to you!

Ingredients

• 4 ears of corn
• 1 zucchini
• 1 summer squash (the yellow zucchini…)
• 1 eggplant
• 1 large vidalia onion
• extra virgin olive oil
• red pepper flakes
• oregano
• garlic

Grilling

1. Slice your zucchini, squash and eggplant length-wise for a thickness of about 1/2 inch a slice
2. Generously coat your veggies (including your corn) with extra virgin olive oil and grill until tender.  Don’t forget to flip half-way through
   1. Now, how you cook your corn is up to you.  You can grill or boil.  Either way, make sure it is cooked
3. While your veggies are grilling, coarsely chop the vidalia onion
4. Once your veggies are finished, bring them inside and chop them coarsely.  Cut the corn off the cob and keep that separate
5. Bring a large skillet to high heat and add some olive oil.  Add your onions, chopped garlic and 1tbsp of red pepper flakes.  This will give it a kick!
6. Once your onions are translucent, lower the heat to low and add your zucchini, squash and eggplant.  Salt and pepper to taste.
7. Remove everything from the heat and transfer to a large mixing bowl.  Add your corn, 2tsp of dried oregano and serve!