Elote & Grilled Zucchini

Finding new ways to spruce up zucchini is a summer tradition in many kitchens, especially once garden harvests start rolling in. This recipe is an excellent way to turn a simple vegetable into something worth getting excited about. Smoky grilled zucchini is topped with a creamy, flavor-packed corn mixture for a side dish that makes the most of summer produce and helps put any extra zucchini to delicious use.

Total Time: 30 minutes I Servings: 4

Ingredients

For the elote

1.5 cups frozen corn

1 clove garlic, minced

1 heaping tablespoon mayonnaise

1 heaping tablespoon sour cream

¼ teaspoon chili powder

1-2 teaspoons sriracha

1 tablespoon crumbled cotija*

1 lime wedge

Salt to taste

For the zucchini

2 medium zucchini

olive oil

Tajin

Instructions

1. Cut each zucchini into 4 spears and set aside. Preheat your grill to 400°F.

2. While the grill is preheating, prepare the elote topping. Add the butter to a medium skillet over medium heat. Saute the corn and garlic until the corn is heated through and no longer frozen.

3. Remove the skillet from the heat. Add the mayonnaise, sour cream, chili powder, sriracha, juice from the lime wedge, and salt to taste .

4. Stir until well combined. Cover and set aside to keep warm.

5. Lightly drizzle the zucchini with olive oil and toss to coat evenly. Sprinkle with Tajin.

6. When your grill reaches 400°F, cook the spears for 8-10 minutes, flipping half way through cooking. Test firmness with a fork and remove when the spears reach desired firmness.

7. Top the grilled zucchini spears with the elote mixture. Top with cotija, cilantro, and tajin. Serve immediately.

Notes

*While it is not traditional, feta cheese is an excellent substitute for cotija in this recipe. While we don’t always have cotija, we almost always have feta in the fridge.