Corn and squash salad

Discover the delightful combination of sweet corn and roasted squash in this vibrant salad. Enjoy a burst of flavors with each forkful.

Ingredients:

• 3 ears corn, husks removed, cut in half
• 1 medium summer squash, halved lengthwise and quartered 
• 1 medium zucchini, halved lengthwise and quartered 
• 3 tablespoons olive oil 
• 1 tablespoon honey 
• 1 tablespoon ground cumin 
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon chili powder 
• 1 teaspoon ground black pepper, plus more for seasoning
• 2 limes, zested and juiced 
• 1 clove garlic, pressed 
• 1 heirloom tomato, sliced 1/4-inch thick 
• 1/3 cup crumbled queso fresco 
• 1/4 cup cilantro leaves 

Instructions:

1. Heat up a grill or grill pan on medium-high heat.
2. Combine the corn, squash, and zucchini in a large mixing bowl.
3. For the dressing, mix together olive oil, honey, cumin, salt, chili powder, black pepper, lime zest, lime juice, and garlic in a mixing bowl or small jar. Stir well or close the jar with a lid and shake until combined. Pour two-thirds of the dressing over the vegetables and mix well to coat them evenly.
4. Grill the vegetables, flipping them as needed, until nice grill marks form, around 5 minutes for the squash and 7 minutes for the corn in total. Once done, transfer them to a baking sheet and cover with foil to keep warm.
5. Place the tomato slices around the perimeter of a large cutting board or platter. Season them with a pinch or two of salt and pepper. Arrange the grilled vegetables thoughtfully around the platter, ensuring the tomatoes are partially visible. Drizzle the remaining dressing over the vegetables and sprinkle with queso fresco and cilantro.

Summary:

• Calories: 974 kcal
• Fat: 58 g
• Protein: 26 g
• Carbs: 114 g
• Potassium: 2567 mg
• Magnesium: 245 mg