1-Getting Started with Prep and Grilling: Let’s dive into making this Grilled Corn And Zucchini Salad it’s simpler than you think and full of smoky goodness. First, start with your veggies: brush 4 ears of corn (shucked), 2 zucchinis cut into ½-inch rounds, 1 bunch scallions (trimmed), and 1 jalapeño (stem removed) with 3 tablespoons of olive oil. Explore more grilled veggie ideas on our site for tips on perfect charring. Season everything with kosher salt and freshly cracked black pepper, then grill over medium-high heat for 8-10 minutes until charred and tender.

2-Once grilled, cut the corn kernels off the cob and chop the zucchini and scallions into bite-sized pieces. For the dressing, blend 4 ounces of crumbled feta cheese, ⅓ cup olive oil, the charred jalapeño, zest and juice of 1 lemon, and 2 cloves of garlic until smooth. Fold in ¼ cup snipped fresh chives and ¼ cup roughly chopped cilantro, then add water to reach a ranch-like consistency and adjust seasoning to taste.

3-Tossing and Serving the Salad: In a large bowl, toss 1 head of romaine lettuce cut into 1-inch pieces with the grilled vegetables and 2 avocados (sliced or diced), using half the dressing and adding more as needed. Check and adjust seasoning before serving for that perfect balance. Remember tips like selecting fresh corn with bright green husks and plump kernels remove all silk and lightly brush with oil to prevent sticking. For zucchini, pick firm, medium-sized ones and grill about 4 minutes per side to get nice marks without making them mushy.

4-This step-by-step process ensures your salad turns out amazing every time. If you’re new to grilling, check out our guide on similar recipes for more confidence in the kitchen.