How to grill corn in the oven?

Use the broiler. Get rid of the husk, cut all the corn kernels off the cob and spread them on a baking sheet. Broil for a few minutes checking often. Be careful it can burn very quickly!

Can I grill a whole corn cob in the oven?

Always remove the husk as it could catch fire in the oven with the broiler on. You can grill the corn cob whole but you'd need to turn it often otherwise it will just burn on one side.

How to grill zucchini in the oven?

Cut the zucchini into rounds or long "steaks" Turn your broiler on and spread your zucchini on a baking sheet and spray with cooking oil. Season with salt & pepper and broil for a few minutes, flip, and broil for a couple more minutes. Check the zucchini often, it can burn quickly.

Is Pecorino Romano Vegetarian?

Italian Pecorino cheese is made with lamb rennet which means it is NOT vegetarian. The same goes for Parmigiano Reggiano, it's also made with animal rennet. There are however vegetarian versions on the market. If you want to keep the dish vegetarian, make sure to always check the package.

Charred Corn Zucchini Salad with Pecorino

Name: Charred Corn Zucchini Salad with Pecorino
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Summer
Ingredients: 2 tbsp olive oil; juice of 1/2 lemon; 1/2 tsp maple syrup or agave; sea salt and pepper to taste; 5 corn cobs; 1/2 tsp sea salt; freshly cracked pepper; 2 tbsp avocado oil (divided); 1/2 cup grated pecorino cheese (divided); 2-3 zucchinis, cut into rounds; 1 tsp garlic powder; 1/2 tsp onion powder; 2 cups cherry tomatoes, halved; 1/2 red onion, chopped

Description

Easy, quick corn and zucchini salad you can make either on the grill or in the oven. Perfect for the summer!

Ingredients

Scale

Lemon vinaigrette:

2 tbsp olive oil
juice of 1/2 lemon
1/2 tsp maple syrup or agave
sea salt and pepper to taste

Salad:

5 corn cobs
1/2 tsp sea salt
freshly cracked pepper
2 tbsp avocado oil (divided)
1/2 cup grated pecorino cheese (divided)
2-3 zucchinis, cut into rounds
1 tsp garlic powder
1/2 tsp onion powder
2 cups cherry tomatoes, halved
1/2 red onion, chopped

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Instructions

Turn your oven broiler on. (see notes for grill instructions)
To make the dressing, combine the olive oil, lemon juice, maple syrup, sea salt, and pepper in a small mason jar, close with a lid and shake. Set aside.
Peel your corn cobs, cut the kernels off and spread them on a baking sheet (the bigger the better so they can grill properly)
Season with sea salt and pepper and drizzle with 1 tbsp of the avocado oil.
Broil for 5-10 mins until charred. No need to toss but keep a close eye on the corn as the broiler likes to burn things FAST if you don't pay attention.
Take out of the oven, sprinkle with the pecorino cheese and let cool.
Cut the zucchini into 1/4-1/2" slices or chop however you like.
Spread onto a baking sheet, drizzle with the remaining 1 tbsp avocado oil, sprinkle with the 1 tsp garlic powder and 1/2 tsp onion powder, and toss to coat.
Broil for about 10 mins, tossing halfway.
Into a big bowl add the corn, zucchini, cherry tomatoes, red onion, and toss.
Add dressing right before serving and enjoy sprinkled with more pecorino cheese.

Notes

Grilling the corn and zucchini on a grill: Grill the corn whole and then chop the kernels off. For the zucchini, chop off the ends, cut it in half lengthwise and grill on both sides, and then chop.

Keywords: salad, corn, zucchini, pecorino