Fox Recipe Box: Summer Salad with Grilled Sweet Corn & Zucchini

Data pix.

CLEVELAND, Oh -- It's corn season and Chef Pam Goodman from the Giant Eagle Strongsville Market District has a wonderful summer salad using grilled sweet corn and zucchini. Chef Goodman showed Fox 8's Wayne Dawson how a trip to your garden may supply many of the ingredients in this fresh salad. Click here to see more recipes from Giant Eagle Market District recipes.

Summer Salad w/ Grilled Sweet Corn & Zucchini
3 zucchini spiralized
2 ears sweet corn grilled
1 cup cherry tomatoes halved
1/2 cup red onion sliced thin
1/2 cup fresh basil rough chop
8 oz Burrata cheese torn
Red pepper flakes to taste
Champagne vinaigrette dressing
Garnish with toasted pine nuts

Directions:
Husk corn. Cook in boiling water 3-5 minutes. Season with olive oil, salt and pepper. Grill until marked. Cut kernels off cob. Combine corn, zucchini, tomatoes, onion and basil in medium bowl. Add red pepper to taste. Toss with vinaigrette. Top with Burrata cheese and pine nuts.

Dijon Vinaigrette:

1 tsp minced onion
1 tsp minced garlic
1 tsp tarragon
2 tsp Dijon
1/2 c champagne vinegar
2 c olive oil

Whisk all ingredients together except the olive oil. Whisk constantly as you slowly pour the oil into the mixture. Salt and pepper to taste.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.