If you’re looking for a fresh side dish for your next barbecue, look no further!
Preheat grill to high heat.
To grill corn, place unhusked corn cobs directly on the hot grill for about 7-8 minutes and close the lid. Rotate/flip at the halfway point to ensure even cooking. Then carefully remove husk and place back on grill until golden brown on all sides - about 5-8 minutes more. Once cooked, all sides of the corn should be a deep golden brown color.
Cut corn off cob and coarsely chop zucchini. Then add to a serving bowl.
For the vinaigrette, blend lime juice, rice vinegar, garlic, salt and sugar source in a food processor or blender. Slowly add oil in a steady stream as blender is running. Add cilantro until blended well. Pour about 1/2 the vinaigrette over the salad, and stir gently to coat. Serve at room temperature or refrigerate for up to 2 days.
*The vinaigrette is great on other salads too. Keep any leftovers refrigerated up to 10 days. Recipe makes 1 cup. I only used 1/2 cup in this recipe. Nutritional info for 2 tablespoons is as follows: 140 calories, 13.5g fat, 5.1g carbs, .1g protein, 3.4g sugar, .1g fiber, 0mg cholesterol, 261.4mg sodium
**Salad serves 5 cups and 1 cup works well as a side. Or split salad among 2-3 people for a main meal.