Basil Lime Charred Corn and Zucchini Salad

Directions

1. 1
   Preheat the grill to medium high. Toss the corn and zucchini with 2 tablespoons of olive oil and season with salt and pepper to taste.Grill the corn for about 15minutes, turning every 3 minutes or until well charred on each side. Grill the bell pepper skin side down for 6-10 minutes or until skin is blackened. Grill the zucchini for 3-4 minutes per side or until softened and well charred.
2. 2
   Remove from heat.When cool enough to handle, place the corn on a cutting board one ear at a time, and place on its side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed.
3. 3
   Place the corn in a large bowl.
4. 4
   Remove the blackened skin from the bell pepper and chop coarsely, then chop the zucchini and add to the bowl with the corn.
5. 5
   Add the cherry tomatoes, onion, jalapeno, remaining 3 tablespoons olive oil, lime juice, basil leaves, salt and pepper, to taste. Stir until combined, taste, and adjust the seasoning as necessary.
6. 6
   Serve at room temperature or make in advance and serve cold. Enjoy!