Name: Corn and Poblano Pepper Salad with Oz Yogurt Sauce
Yield: Appetizers or side dishes for 4
Ingredients: 2 ears of corn, shucked and cleaned; 2 poblano peppers, split and seeds removed; 1 large (or 2 small) zucchini, sliced ¼" thick; 1 red onion, skin on and cut into ½” slices; ½ cup Oz yogurt sauce, plus extra in case you can’t get enough; ½ cup Oz marinated onion; ¾ cup Shabazi pumpkin seeds; Olive oil for grilling; Salt to taste; Pepper to taste

Grilled corn, poblano pepper, red onion, zucchini, and oz yogurt sauce feel like a warm breezy summer evening.

Corn and Poblano Pepper Salad with Oz Yogurt Sauce

Helen Park

Servings/Yield

Appetizers or side dishes for 4

Ingredients

2 ears of corn, shucked and cleaned
2 poblano peppers, split and seeds removed
1 large (or 2 small) zucchini, sliced ¼" thick
1 red onion, skin on and cut into ½” slices
½ cup Oz yogurt sauce, plus extra in case you can’t get enough
½ cup Oz marinated onion
¾ cup Shabazi pumpkin seeds
Olive oil for grilling
Salt to taste
Pepper to taste

Directions

Season the corn lightly with olive oil, salt, and pepper. Grill until just tender.
When cooled, cut the corn off the cob.
Slice the zucchini and poblano peppers into 1” pieces.

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Brush each side of the red onions and season with salt and pepper, careful to keep the slices intact.
Lay on the grill and allow to caramelize, flipping to grill both sides and cook through until tender.
Once cooked, remove the onions to a platter and slide the skins off to discard.