Ingredients

1 tablespoon extra virgin olive oil

2 ears of corn, husk and silks removed

2 large zucchini (or gold bar squash), stems and bottoms removed, sliced lengthwise into 1/4″ slices

1 large red bell pepper or mixed

1 jalapeno

2 green onions, chopped

Juice of 1-2 limes

2 tablespoons fresh, chopped cilantro leaves

salt and pepper, to taste

Directions

Preheat the grill to medium high.

Toss the corn and zucchini slices in 1 tablespoon of the olive oil and salt and pepper, to taste.

Cut the sides off of the bell pepper around the stem going from top to bottom. Discard seeds and stem.

Place the vegetables on the grill…the bell pepper should be skin side down.

Turn the corn every 3-4 minutes until all sides are well charred, for a total of about 10-12 minutes.

Cook the zucchini for 3-4 minutes or until well charred then turn and repeat on the other side.

Cook the bell peppers for 5-7 minutes or until the skin has blackened.

Remove the vegetables from heat and cool slightly.

When cool enough to handle, cut the corn kernels from the cob and chop the zucchini and bell pepper and place in a medium bowl.

Add the green onion, jalapeno, lime juice, cilantro, remaining 1 tablespoon olive oil, salt, and pepper to taste. Stir until combined, serve and enjoy!

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