Wrap ears of corn in foil and place on the grill. Turn every 10 minutes until cooked through, about 30-40 minutes total. Cool. Cut kernels from cob.
Meanwhile, using a vegetable peeler, slice zucchini into thin ribbons.
In a small bowl, whisk together olive oil and white wine vinegar.
In a large bowl combine zucchini, grilled corn kernels, and jalapeno slices. Toss with vinaigrette until coated. Top with feta and fresh ground pepper.
Nutrition Facts
Grilled Corn and Zucchini Salad
Amount Per Serving (1 g)
Calories 172Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 134mg6%
Carbohydrates 19g6%
Sugar 6g7%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.