Monadnock Oil and Vinegar, LLC
  • Home
    • Our Philosophy
    • About Us
    • What's New
    • Our Producers
    • Benefits of Our Oils and Vinegars
    • Butter Conversion Chart
    • Bottle Refill Policy
    • In the News
    • MOV Videos
  • Online Store
    • Shop Monadnock Oil & Vinegar >
      • EVOO
      • Infused Oils
      • Specialty Oils
      • White Balsamics & Specialties
      • Dark Balsamics
    • Shop Locally Made & Gourmet Products >
      • Crackers
      • Émoi Products
      • Garlic Products
      • Honey
      • Hot Sauces & Salsa
      • Jams & Jelly
      • Maple Products
      • Olives & Olive Products
      • Pasta
      • Pepitas & Nuts
      • POP ZUP & Seasonings
      • Rub Me Tender Rubs
      • Ruth's Mustard
      • Sauces & Aiolis
      • Teas
      • Wozz Kitchen Creations
    • Shop New Hampshire Herb & Spice >
      • Herbs & Spices
      • Custom Blends
      • Bread Dippers
      • Party Dippers
      • Salt Free Blends
      • Salts
      • Essential & Fragrance Oils
      • Extracts
    • Shop Skin Care Products
    • Gift Ideas >
      • Gift Boxes
      • Gift Certificates
      • Essential Oil Gifts
      • Other Ideas
  • Phone Orders
  • Recipes
  • Events
  • Contact Us
    • Store Locations
    • Where Else to find MOV
    • Where Else to find NH Herb & Spice

Squash & Corn Salad


Ingredients: 
  • 3 Tbl MOV Butter Olive Oil
  • 2 Tbl MOV Cilantro & Roasted Onion Olive Oil
  • 1 med zucchini cut long ways in quarters
  • 1 med yellow squash cut long ways in quarters
  • 3 fresh corn with husk
  • 1/3 cup feta cheese, crumbled
  • 1 Tbsp fresh chives, minced
  • small handful, fresh basil, roughly chopped
  • Kosher salt and freshly-ground black pepper, to taste
  • 1 Roma Tomato – diced in medium pieces
  • A few stems fresh cilantro
  • Juice from 1 fresh lime
Squash & Corn Salad Picture
Directions:
Brush Butter Olive Oil onto zucchini, yellow squash, sprinkle with Kosher salt.

Grill on medium heat until tender but not musty. Set aside.

Place corn on the grill with husk, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.

Remove the husks, put back on the grill for 2 minutes.

Chop zucchini and yellow squash to medium small pieces. Cut corn off the cob.

Toss in bowl, feta cheese, fresh basil, diced tomato, fresh lime juice, drizzle Cilantro & Roasted Onion Oil, garnish with cilantro and serve.

​​Enjoy!
Squash & Corn Salad Nutrition Facts

Monadnock Oil and Vinegar, LLC

Peterborough: 603-784-5175; Amherst: 603-589-9954


info@monadnockoilandvinegar.com

Copyright 2015-2022  All Rights Reserved.