Charred Corn and Zucchini Salad

This salad was inspired by one I almost ordered at a restaurant in upstate New York —and then couldn’t stop thinking about after someone else at the table did.

Fresh corn is charred in a hot skillet with red onion, jalapeño, and garlic, then tossed with lightly cooked zucchini, salty feta, and plenty of chives. It’s smoky, sweet, a little spicy, and one of my favorite ways to use peak-summer produce.

Yield: About 7 cups

Servings: 6-8

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill Time: 1 hour

Total Time: About 1 hour and 35 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more as needed

• Kernels from 4 ears fresh corn

• ½ medium red onion, diced

• 1 jalapeño, seeded if desired and finely diced

• 2 garlic cloves, minced

• 2 medium zucchini, halved lengthwise and sliced into half-moons

• 6 ounces feta, crumbled

• ¼ cup finely chopped fresh chives, or more to taste

• Kosher salt

• Freshly ground black pepper

Instructions

1. Heat the olive oil in a large cast-iron skillet or heavy skillet over medium-high heat.

2. Add the corn and red onion, then season with a generous pinch of salt and several grinds of black pepper. Stir to coat everything in the oil.

3. Spread the corn into an even layer and let it cook undisturbed for several minutes. Continue cooking for 5–10 minutes, stirring only occasionally, until the corn is charred in spots and the onion has softened.

4. Add the jalapeño and garlic. Stir and cook for 1–2 minutes, until fragrant.

5. Add the zucchini and stir to combine. If the skillet looks dry, add another small drizzle of olive oil.

6. Cook for 3–4 minutes, until the zucchini is just beginning to soften but still has some bite. Avoid cooking it until soft or mushy.

7. Remove the skillet from the heat and allow the mixture to cool slightly.

8. Transfer the corn and zucchini mixture to a large bowl and let it cool completely.

9. Add the crumbled feta and chopped chives. Toss gently to combine.

10. Taste and season with additional salt and pepper as needed.

11. Refrigerate for at least 1 hour before serving.

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Serving Suggestions

Serve this salad with:

• Grilled chicken

• Steak or burgers

• Barbecue

• Tacos

• Grilled shrimp or fish

• Salt potatoes

• A spread of summer cookout dishes

  
  

It can also be spooned over greens for a light lunch.

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Storage

Store in an airtight container in the refrigerator for up to 3 days.

The zucchini will soften slightly as it sits, but the salad remains delicious served cold or closer to room temperature.

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Maddie's Tip

Once the corn hits the skillet, resist the urge to stir constantly. Leaving it alone for a few minutes at a time is what allows it to develop those deeply golden, charred spots.