Elote-Style Grilled Zucchini

Grilled Zucchini with Street Corn Topping

Bring the flavors of summer to your table with this vibrant dish, made with fresh ingredients from your local farmer's market! Tender zucchini, seasoned with chili powder and grilled to perfection, is topped with a creamy, tangy mayo-lime mixture. A generous sprinkle of cotija cheese, fresh cilantro, and a dash of chili powder adds the perfect finishing touch. This recipe celebrates the best of seasonal produce, making it the perfect side or light main dish. Whether you're grilling for a BBQ or a weeknight dinner, the combination of smoky, spicy, and creamy flavors will transport you straight to the streets of Mexico.

Ingredients:

• 12 baby zucchinis (or 4 medium zucchinis)

• 2 tablespoons oil

• Salt and pepper, to taste

• 2 tablespoons chili powder

• ¼ cup mayo

• ¼ cup fresh lime juice

• Grated cotija cheese (or crumbled queso fresco)

• Fresh cilantro, for garnish

• Chili powder, for garnish

Instructions:

1. Prepare the Zucchini:Cut the zucchinis into ½-inch by 3-inch spears. Toss them with oil, salt, pepper, and chili powder until evenly coated.

2. Grill:Preheat the grill to medium-high heat. Grill the zucchini spears for about 3-4 minutes on each side, or until they're tender with nice grill marks.

   

3. Make the Sauce:In a small bowl, combine the mayo and fresh lime juice. Stir until smooth.

4. Assemble:Arrange the grilled zucchini on a platter. Drizzle the mayo-lime mixture over the top, then sprinkle with cotija cheese, fresh cilantro, and a pinch of chili powder for an extra kick.

5. Serve and Enjoy!