Name: Grilled Corn Salad with Chayote Squash
Prep time: 50 min
Cook time: 10 min
Total time: 575 min
Ingredients: 1 tablespoon extra-virgin olive oil, or more to taste; 8 ears corn, shucked; 2 chayote squash, peeled and quartered; 2 medium zucchini, quartered lengthwise; 2 Anaheim chile peppers; 1 medium red onion, minced; 1 bunch fresh cilantro, minced; 1 medium lime, zested and juiced; 1 pinch salt to taste

Grilled Corn Salad with Chayote Squash

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My roasted corn salad with chayote squash. Refrigerate overnight, if possible. The longer that the mixture is allowed to sit, the more flavorful it will become.

Prep Time:

50 mins

Cook Time:

10 mins

Additional Time:

8 hrs 35 mins

Total Time:

9 hrs 35 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil, or more to taste
8 ears corn, shucked
2 chayote squash, peeled and quartered
2 medium zucchini, quartered lengthwise
2 Anaheim chile peppers
1 medium red onion, minced
1 bunch fresh cilantro, minced
1 medium lime, zested and juiced
1 pinch salt to taste

Directions

Preheat an outdoor grill for medium heat and lightly oil the grate.
Oil corn, chayote squash, zucchini, and chile peppers; place on a rack for 5 minutes to allow excess oil to drip off.
Transfer vegetables to the preheated grill and cook until they have a nice brown crust, 10 to 15 minutes. The corn should have some kernels that are close to burning, and the peppers will be expanding and making popping noises. Remove from the grill and allow to cool, about 30 minutes.
Remove and discard the plastic-like skin from the peppers by scraping the blade of a knife along the outsides. Mince peppers, dice zucchini and chayote, and cut corn kernels off the cobs. Transfer all to a bowl and add onion, cilantro, lime zest and juice, and salt to taste. Add more olive oil if the mixture is dry or if you want the flavor to be more pronounced.

Cook's Note:

If you don't allow oil to drip off the vegetables before grilling, the oil will cause the grill to catch fire and you will end up with soot on your vegetables.

Nutrition Facts (per serving)

166	Calories
4g	Fat
33g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 166
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Sodium 58mg	3%
Total Carbohydrate 33g	12%
Dietary Fiber 6g	22%
Total Sugars 8g
Protein 6g
Vitamin C 53mg	266%
Calcium 40mg	3%
Iron 2mg	8%
Potassium 715mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.