Step 2

Preheat grill to approximately 425° F.

Step 5

While the grill is heating, rub or brush the corn and zucchini planks with olive oil and season with salt and pepper.

Step 8

When the grill is ready place the corn onto it. Grill for approximately 10 minutes or until they are lightly browned/charred. Turn them occasionally to get even browning.

Step 11

During the last couple minutes of grilling the corn, add on the zucchini planks. Grill for approximately 1-2 minutes then flip over and grill the other side for another minute.

Step 14

Remove the vegetables from the grill and let them cool for a minute. Dice the zucchini and add it to a large bowl. Cut the corn kernels off of the cobs and add them to the same bowl along with the halved cherry tomatoes and minced jalapeño.

Step 17

Add all of the ingredients for the vinaigrette to a blender and blend until smooth. Pour the vinaigrette over the salad and stir together until combined. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.