Preheat grill to high (450°F to 550°F). Brush both sides of the zucchini and squash planks with oil and sprinkle with 1/4 teaspoon each of the salt and pepper. Place them on oiled grill grates and cook, uncovered, until lightly charred, about 2 minutes per side. Transfer them to a baking sheet lined with paper towels. Place corn on the grill and cook, uncovered, turning occasionally, until charred on all sides, about 8 minutes. Transfer to the baking sheet and let the vegetables cool to room temperature, about 15 minutes.
Meanwhile, whisk together mayonnaise, cheese, lemon juice, and 1/4 teaspoon each of salt and pepper.
Chop the zucchini and squash and place in a large bowl. Cut kernels from corn cobs and add to the bowl. Stir in the mayonnaise mixture, tomatoes, sliced basil, and the remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper until vegetables are coated. Serve at room temperature or refrigerate until ready to serve. Garnish with basil leaves, if desired.
Ingredients
3 medium zucchini, (about 1 lb.), cut lengthwise into 1/4-inch-thick planks
3 medium squash, yellow, (about 1 lb.), cut lengthwise into 1/4-inch-thick planks
2 tbsp. oil, olive
1 tsp. Kosher salt, divided
3/4 tsp. Black Pepper, divided
3 ears corn, yellow, husk removed
1/2 cup Duke’s® Mayonnaise
2 oz. cheese, Parmesan , grated (about 1/2 cup)
1 tbsp. lemon juice, fresh
2 cups tomato(es), cherry, multicolored, halved
1/4 cup basil, leaves, fresh, thinly sliced, plus more for garnish
