Best Grilled Corn Salad With Chayote Squash Recipes

CORN AND SQUASH SALAD

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Place the corn, squash and zucchini in a large bowl.
• To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
• Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
• Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.

GRILLED CHAYOTE

Steps:

• To grill Chayote, slice in 1/4 inch thick slices and sprinkle with salt and pepper. Let sit for a while and grill at high heat until almost tender.
• It still should be a little crunchy. Drizzle with hot sauce and serve.

FRIED CHAYOTE SQUASH

Steps:

• Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes.
• Remove from the heat. Add the salt and pepper and toss before serving.

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.