Charred Summer Salad

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Charred Summer Salad

Charred Summer Salad
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: Good and Cheap, Leanne Brown
Food Groups: Dairy, Vegetables, Grains
Meal Type: Appetizers, Salads & Dressings
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients) , Vegetarian

Photo by Leanne Brown and Dan Lazin. Eat well on $4 a day at

Use smaller zucchini for this recipe, save the big ones for muffins. If you own a grill, use it instead of the broiler.


2 medium Zucchini
2 cobs Corn
1 tablespoon Olive oil or vegetable oil
Dash Salt and Pepper
2 ounces Cotija or Feta cheese, crumbled
1 cup Popcorn, popped

1 Lime, juiced
1 tablespoon Olive oil
½ teaspoon Chili powder
Dash Salt and Pepper


Chop off both ends of the zucchini, then slice each into four long sticks. Shuck the corn. Lay the zucchini and corn on a baking tray, then rub them with oil, making sure they’re well coated. Sprinkle with salt and pepper.

Broil (or barbecue) for 2 to 5 minutes, depending on how powerful your broiler is. Turn the corn over to make sure it cooks evenly. The zucchini should start to blacken in some spots. This is good! Broil for another 2 to 5 minutes, until the vegetables are lightly charred.

Mix the dressing in a large bowl. Taste it and adjust.

Chop the zucchini into bite-sized pieces and slice the corn kernels from the cob. Transfer the vegetables into the bowl with the dressing. Add the crumbled cotija or feta and mix. Sprinkle popcorn over top, then dust with a little extra chili powder, salt, and pepper.

Nutrient Information
Calories: 172
Total Fat: 11 g
Saturated Fat: 3 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 248 mg
Carbohydrates: 18 g
Protein: 5 g
Fiber: 4 g
Vitamin A:
Vitamin C:
Calcium: 100 mg

Cook's Notes:

Serves 4 as a side dish, 2 as a main entree.