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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the Fire & Ice Tomatoes first. Soak the corn in their husks. Once the tomatoes are cooling in the fridge, chop the zucchini and start steaming. Whip up the elote sauce and the caesar dressing. Prepare the vegetables and croutons for the grill. Make Polenta Croutons instead for a gluten-free option. Start searing the croutons and corn. Blend the Zucchini Soup. Rub the cooked corn with the sauce. Quickly sear the romaine lettuce on each side. Arrange and drizzle the dressing on the grilled romaine and croutons. Serve the warm soup, chilled salad, corn and hot caesar altogether.
These cherry tomatoes first hit your tongue with a bright, vinegary spiciness and as you bite down these flavors meld with the candy sweetness of the tomatoes. Adjust the red pepper flakes as you like to avoid too much spice or more for extra heat. The red onions become one with the sauce, making them taste less like their astringent selves and more marinated & spicy. This salad does well marinating in the fridge until you are ready to enjoy it.
The Mexican street food of corn on the cob is smeared with a creamy, spicy lime sauce and finished with a sprinkle of cojita cheese. It feels decadent, but just use thick yogurt instead of the mayonnaise for a few extra probiotics.
You know those occasional over-sized baseball bat sized zucchinis? This is my favorite way to use them up. Actually this is probably my favorite way to enjoy zucchini. Period. Any size zucchini will do, but sour cream is almost essential in my humble opinion. Although if you are not a dairy eater it is tasty enough without it too.
I will admit, when this grilling the salad craze started I was very hesitant to get on board. But, then I grilled endive and suddenly a heart of romaine was no longer safe. Plan to sear quickly at the last minute and serve while still hot with slightly charred edges.
