EyeSwoon

Summer Squash and Charred Corn Salad

From the kitchen of Jeffrey Schwarz

  • Ingredients

    • Serves 4 

      • 4 ears cleaned corn, lightly coated with olive oil
      • 3 medium summer squash or zucchini
      • 2 red or green jalapeno
      • 1/4 cup picked cilantro leaves
      • 1/4 cup extra virgin olive oil
      • 2 tablespoons fresh lemon juice
      • Salt and pepper to taste
  • The Prep

    • Preheat grill to medium heat. Place corn on grill, rotating until entire cobis slightly charred. Remove and let cool. Cut end off of squash and quarter lengthwise. With a chef’s knife remove seeds by carefully running the knife the length of each quarter. Slice squash strips on the bias creating half moon cuts and place in a large bowl. Using a serrated knife, remove corn from cob over the large bowl.

      Slice jalapenos whole starting from the tip to create cylindrical cuts. When the knife reaches the seeds, stop.

      Pour in olive oil and lemon juice and mix, adding salt and pepper to taste. Finish with Cilantro leaves.