1/3 cup extra-virgin olive oil
2 garlic cloves, minced
Salt and pepper, to taste
¼ t. red pepper flakes
2 ears sweet corn, husks and silk removed
3 zucchini (about 1 ½ lbs. total)
2 T. chopped fresh basil
4 t. fresh lemon juice
2 oz. feta cheese, crumbled (about ½ cup)
Whisk oil, garlic, ½ t. salt, ½ t. pepper and pepper flakes together in a large bowl. Brush corn with 1 T. oil mixture. Cut zucchini into planks that are 1/2” thick and toss with remaining oil mixture.
Start a grill (charcoal or gas) until hot. Clean the cooking grate. Place corn and zucchini on grill, and reserve any oil mixture remaining in the zucchini bowl. Grill, uncovered, turning corn every 2-3 minutes until kernels are lightly charred all over, 10-15 minutes. Zucchini will take about 4-8 minutes per side and should be browned but not mushy.
Transfer grilled vegetables to cutting board. Cut kernels from cobs. Cut zucchini on a bias into ½” thick slices. Add vegetables to bowl with reserved oil mixture. Add basil and lemon juice and toss to combine. Season with salt and pepper to taste. Transfer to a serving platter and sprinkle with feta cheese. Serve warm or at room temperature.
Recipe courtesy of Cooks Illustrated