Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms
Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms Grilling the corn gives this salad a fantastic smokey flavor that pairs deliciously with the poblano pepper.
If you’ve never tried delicate, edible zucchini blossoms before, here’s your chance!
Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms
Corn, Zucchini & Poblano Salad with Feta and Zucchini Blossoms
Grilling the corn gives this salad a fantastic smokey flavor that pairs deliciously with the poblano pepper. If you’ve never tried delicate, edible zucchini blossoms before, here’s your chance! Adapted from Bon Appétit. Serves 4.
Ingredients
Ingredients:
- 2 ears local fresh corn, husked
- 2 small zucchinis thinly sliced lengthwise on a mandoline
- 3 to 4 zucchini blossoms torn into large pieces (optional)
- 2 Tbsp coarsely chopped fresh basil
- About 1/4 cup diced poblano pepper more or less to taste
- 3 Tbsp plus 2 tsp. Sigona’s Fresh Press extra virgin olive oil divided (Mix it up! Try Sigona’s basil oil.)
- 2 Tbsp white wine vinegar
- Salt and pepper to taste
- About 2 oz. feta crumbled (about 1/2 cup)
Instructions
- Preheat an outdoor grill or indoor grill pan over medium-high to high heat. Rub the ears of corn with about 2 teaspoons of oil; season with salt and pepper. Place the ears on the hot grill and cook, turning a quarter about every 2 to 3 minutes or until nice grill marks appear all around the ears. Remove the ears and allow to cool slightly.
- Cut kernels from cobs and place kernels in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, poblano, vinegar and remaining oil; toss to combine. Season to taste with salt and pepper.
- Transfer to a serving bowl and top with feta. Serve.
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