Grilled Corn Salad

With corn finally in season and a few left over ears in the refrigerator, I thought that a fresh grilled corn salad would be a nice side dish to go with the barbecue chicken that my dad made the other night for dinner.

Grilled Corn Salad

4 ears corn
2 zucchinis - cut lengthwise into thirds
1 red onion - diced
1/2 cup heirloom cherry tomatoes - halved
2 sprigs thyme
2 tablespoons cider vinegar
2 tablespoons olive oil
Salt and Pepper

Start by tossing the ears of corn and cut zucchini in olive oil, salt and pepper. Grill the zucchini and corn for about 3-4 minutes a side. Cut the kernels off the corn cobs and dice the zucchini into small pieces. Mix the corn and zucchini with the onion, tomatoes and thyme leaves. Toss with the vinegar and olive oil and season with additional salt and pepper.

I am sorry that this post is so short, but I had a long closing shift at work today and now I have to go to bed and prepare myself to wake up at 6 am to open at work tomorrow. Even though work is tiring and the hours don't always seem ideal, it is rewarding and I am learning a lot. So till next time,
Keep Cooking Brooklyn!