Ingredients:

  • 2 medium zucchinis, sliced on a bias into 1/2-inch rounds
  • 3 ears of corn, husked
  • 5 tbsp extra-virgin olive oil, divided
  • 1 tsp kosher salt, divided
  • 1/2 tsp cracked black pepper, divided
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 cup red onion, finely diced

Instructions:

  1. Toss zucchini slices and corn cobs with 2 tablespoons of olive oil, salt, and pepper in a medium bowl.
  2. Preheat a grill or grill pan to medium-high heat until water droplets sizzle and evaporate instantly.
  3. Place corn on the grill, rotating every 2 minutes for 8–10 minutes until kernels are golden-brown and charred.
  4. Add zucchini slices to the grill and sear for 3–4 minutes per side until dark brown grill marks appear and centers are tender.
  5. Transfer grilled vegetables to a cutting board and let them rest for 2 minutes.
  6. Slice the corn kernels off the cob.
  7. In a large mixing bowl, whisk together 3 tablespoons of olive oil, lemon juice, minced garlic, honey, salt, and pepper until emulsified.
  8. Add charred corn, zucchini, and red onion to the bowl, drizzle with the dressing, and toss gently.
  9. Fold in crumbled feta and fresh basil chiffonade immediately before serving.