Grilled Zucchini Corn Toasts with Sweet Chili Sauce
This appetizer takes advantage of late summer produce that pairs wonderfully with the warm and spicy Sweet Chili Sauce and cooling mint. If you don’t want to grill the corn and zucchini, you can sauté them until lightly browned in a skillet.
Ingredients
Sweet Chili Sauce
- 2 Tbsp lime juice
- 1 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1/2 tsp pepper flakes
- 1/4 c toasted sesame oil
Zucchini and Corn Topping
- 3-4 sprigs of mint, cut or torn into small pieces, stems removed
- Kosher salt to taste
- 1 ear corn, blanched 3 minutes
- 1 zucchini, grilled and cut into cubes
- 12 cherry tomatoes, halved
- 12 slices French bread (about 6 oz), toasted
Instructions
- In a toaster or under a broiler, toast your French bread slices until lightly golden; set aside.
- Preheat your grill to high. Cut zucchini into about 1/2’’ diagonally cut slices. Coat the corn in about 1 Tbsp of mayonnaise along with salt and pepper. In a small bowl, toss the zucchini slices in 2 Tbsp of mayonnaise, plus salt, and pepper.
- Preheat your grill on high heat. When the grates are hot, lay the corn and zucchini onto the grill in a single layer. Cook for 2-3 minutes per side, or until the vegetables are slightly tender and have charred grill marks. Remove from grill and set aside to cool slightly.
- Slice the kernels from the cob and cut the zucchini into about 3/4’’ cubes. In a medium bowl, gently toss the corn, zucchini, and halved tomatoes until combined. Garnish with mint leaves and set aside.
- In a medium bowl, whisk together the lime juice, rice vinegar, honey, pepper flakes and sesame oil until combined. Salt to taste.
- To serve, top the toasted French bread with the grilled vegetables and drizzle with the Sweet Chili Sauce!