And don’t forget the leftovers!
They make an easy lunch on the go.
Grill corn, uncovered and turning occasionally, until tender and charred on all sides, about 10 minutes.
Photo: Alison Miksch
Grill zucchini, uncovered and turning once, until charred and tender, about 2 minutes per side.
(Alternatively, heat a grill pan coated with cooking spray over medium-high heat.
Grill corn, turning occasionally, until charred and tender, 4 to 5 minutes.
Grill zucchini, turning once, until charred and tender, about 2 minutes per side.)
Coarsely chop zucchini and cut kernels from the cobs.
Whisk oil, lime juice and cumin in a large bowl.
Gently toss to combine.
Top with the remaining pico de gallo, cilantro, cheese and avocado.
To make ahead
Prepare salad as directed, omitting avocado.
Cover and refrigerate for up to 3 days.
Add avocado just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
