Scroll to the bottom for more details!
1 medium zucchini, halved lengthwise
2 ears Lepp’s corn, shucked
2 1/2 tablespoons olive oil, divided
3/4 pound assorted ripe tomatoes, chopped into 1” chunks
1 can roasted green chilies, finely chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Juice of 1 large lime (about 2 tablespoons)
1/4 pound feta (or goat) cheese, crumbled
Salt and freshly ground pepper
Preheat a grill over medium heat.
Brush the zucchini and corn cobs with ½ tablespoon of the olive oil, and grill for about 5 minutes, turning occasionally, until the vegetables are lightly charred and soft. Set aside to cool.
Combine the remaining 2 tablespoons olive oil, tomatoes, green chilies, herbs, lime juice, and cheese in a large mixing bowl.
Chop the zucchini into 1/2” half moons, cut the corn kernels off the cobs, and add both to the bowl.
Season with salt and pepper.
Stir to blend, and serve warm or at room temperature.