Grilled Corn and Zucchini Toss

Grilled corn and zucchini get tossed with buttery walnuts and a spicy chile. This is the perfect side dish to your end-of-summer cookout.

2 ears of corn, husks and silks removed
1 tablespoon + 2 teaspoons olive oil, divided
1 small onion, diced
2 garlic cloves, peeled and minced
1 large zucchini, washed and cut into 1 cm dice
1/2 teaspoon sea salt
1 red chili, thinly sliced
1 tablespoon red wine vinegar
1/2 cup toasted chopped walnuts
salt and pepper to taste

View the full recipe at Nourishing Matters →