The Spicy Olive’s Squash and Corn Salad

A delicious hot weather salad filled with the flavors of summer!

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 The Spicy Olive's Squash and Corn Salad
The Spicy Olive's Squash and Corn Salad
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Course Side Item
Prep Time 20 minutes
Servings
servings
Ingredients
  • 3 Tbsp The Spicy Olive's Butter olive oil
  • 2 Tbsp The Spicy Olive's Cilantro and Roasted Onion Olive Oil
  • 1 medium zucchini cut longways into quarters
  • 1 medium yellow squash cut longways into quarters
  • 3 ears fresh corn with husks
  • 1/3 cup Feta Cheese crumbled
  • 1 Tbsp fresh chives minced
  • small handful fresh basil chopped
  • salt and pepper to taste
  • 1 roma tomato chopped
  • fresh cilantro chopped
  • juice from one lime
Course Side Item
Prep Time 20 minutes
Servings
servings
Ingredients
  • 3 Tbsp The Spicy Olive's Butter olive oil
  • 2 Tbsp The Spicy Olive's Cilantro and Roasted Onion Olive Oil
  • 1 medium zucchini cut longways into quarters
  • 1 medium yellow squash cut longways into quarters
  • 3 ears fresh corn with husks
  • 1/3 cup Feta Cheese crumbled
  • 1 Tbsp fresh chives minced
  • small handful fresh basil chopped
  • salt and pepper to taste
  • 1 roma tomato chopped
  • fresh cilantro chopped
  • juice from one lime
The Spicy Olive's Squash and Corn Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brush Butter Infused Olive Oil onto zucchini, yellow squash, sprinkle with Kosher salt. Grill on medium heat until tender but not musty. Set aside. Place corn on the grill with husk, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks, put back on the grill for 2 minutes. Chop zucchini and yellow squash to medium small pieces. Cut corn off the cob. Toss in bowl, feta cheese, fresh basil, diced tomato, fresh lime juice, drizzle Cilantro & Roasted Onion Infused Olive Oil, garnish with cilantro and serve.