Prep time: 40 min Cooking time: 10 min
2 cups corn (4 medium ears of corn)
1 pound (3 medium) zucchini
1/2 cup reduced-fat feta cheese, crumbled
2 cups arugula
2 tbsp olive oil
1 lime, zested and juiced
1/4 teaspoon garlic salt
1/4 tsp pepper
Fresh cilantro or parsley (optional)
For the corn, peel back the husk, but leave it attached. Remove the corn silk and clean thoroughly. Soak the whole cobs and husks in clean water for a minimum of 30 minutes and up to 6 hours.
Preheat grill to 375 degrees.
When corn is ready, drain and remove excess water. Drizzle with 1/2 tablespoon olive oil, 1/8 teaspoon garlic salt, and 1/8 tsp pepper. Grill for about 10 minutes.
Slice the zucchini in half longways. Drizzle with 1/2 tablespoon olive oil, 1/8 teaspoon garlic salt, and 1/8 tsp pepper. Then, grill for 2 minutes on each side. Remove and cut into 1-inch-thick slices.
Once corn is cooled, cut corn off the cobs and put kernels and grilled zucchini into a serving bowl. Add feta, arugula, lime zest, and lime juice. Drizzle with remaining olive oil and top with fresh herbs, if using. Stir gently and serve warm or at room temperature.