F & L Market has everything you need for this recipe whether you are getting your Squash and corn out of your garden or from their produce department.
  • 3 medium zucchini (about 1 lb.), cut lengthwise into ¼-inch-thick planks
  • 3 medium yellow squash (about 1 lb.), cut lengthwise into ¼-inch-thick planks
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt, divided
  • ¾ tsp. black pepper, divided
  • 3 ears fresh yellow corn, husk removed
  • 1/2 Dukes Mayonnaise
  • 2 oz. Parmesan cheese, grated (about ½ cup)
  • 1 Tbsp. fresh lemon juice
  • 2 cups multicolored cherry tomatoes, halved
  • ¼ cup thinly sliced basil leaves, plus more leaves for garnish
1. Preheat grill to high (450°F to 550°F). Brush both sides of the zucchini and squash planks with oil and sprinkle with ¼ 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.
2. Meanwhile, whisk together mayonnaise, cheese, lemon juice, and ¼ teaspoon each of salt and pepper.
3. 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 ½ teaspoon salt and ¼ teaspoon of pepper until vegetables are coated. Serve at room temperature or refrigerate until ready to serve. Garnish with basil leaves, if desired.