There is also zucchini and chives in the basket. My sister sent me a Italian zucchini and corn salad recipe. I am inspired to come up with my version.
Corn and zucchini salad with key lime honey dressing
2 ears of corn. or you can use 3/4 cup off frozen roasted corn from Trader Joe.
1 med Zucchini, washed cut lengthwise in half.
1 cup of pea pods, clean, remove the stems and the ends. Pull the string off. (You may not find any string, depending on the variety.
2 shallots, brush off the soil, lightly wipe the outer peel
¼ cups of chopped chives
3 key lime
2 tablespoon of honey
6 tablespoons of olive oil
Salt and pepper to taste
Toss pea pod with 2 tablespoon of olive oil, season with salt and pepper
Brush the zucchini with olive oil, sprinkle with salt and pepper.
Place whole shallots on the grill for a few seconds, turn the heat down to med low. Cover and cook for about 5-8 mins. Turn once. Leave on the cooler part of the grill when you prepare the rest of the vegetable.
If you are grilling the corn. I would suggest putting the corn in at the same time with the shallot. Fresh corn does not take long to cook.
Place the pea pod on a piece of tin foil and lightly grilled till turn bright green. Be careful not to over cook, we would like to keep the crunch
Remove the outer peel from the shallot. If you put a small slit in the bulb, you can easily push the peel off and remove the roasted shallot. Chopped coarsely
Cut up the pea pods in bite size.
In a large bowl, toss together corn, zucchini, chopped shallots and chives
Serve cold. Garnish with a few chives
Serve 4 as a side