Enjoy these simple and delicious seasonal recipes, created by Findlay Market staff, local chefs, and market merchants. Bon appétit!
Grilled Corn and Zucchini SaladJuly | Recipes from Midwest Culinary Institute Chef Jessica Pope
4-6 ears fresh corn, silk removed and trimmed
4-6 fresh zucchini, cut in half lengthwise
1 pt cherry tomatoes, cut in half
1 red onion, diced small
1-2 cloves minced garlic
Heat grill to medium-high. Add corn to grill, turning occasionally to char the husk on all sides. Remove from heat to cool. Brush zucchini with olive oil and sprinkle with salt and pepper. Add zucchini to grill, reducing heat if necessary. Grill zucchini lightly, just to get grill marks. Juice the limes and add onions and garlic to the juice, season with salt and pepper. Then whisk in olive oil to desired taste and set aside. Remove husk and any remaining silk from the corn and cut from the cob. Dice up the grilled zucchini and mix with corn, add lime vinaigrette and tomatoes. Adjust seasoning to taste. Can be served warm, room temperature, or chilled.