Creamy Mexican Grilled Corn and Zucchini Salad

Creamy Mexican Grilled Corn and Zucchini Salad 4 ears fresh corn, cleaned olive oil, as necessary to coat 2 large zucchini, trimmed and cut into 1/2-inch pieces 3 green onions, trimmed and sliced into thin rounds about 1/3 cup finely minced fresh cilantro, or to taste 6 ounces Greek yogurt (I used 0% fat) 3 to 4 tablespoons lime juice 1 to 2 tablespoons agave nectar (honey may be substituted) 1 teaspoon kosher salt, or to taste 1 teaspoon freshly ground black pepper, or to taste about 4 ounces queso fresco, diced small (I find the cheese at my regular grocery store but if you can’t find it easily, feta, goat, or a sharp white cheddar cheese may be substituted) Preheat outdoor grill to medium-high heat or use an indoor grill pan and heat over medium-high heat. Evenly and liberally drizzle the corn with olive oil and massage it into the ears; set aside on a plate. Add the zucchini pieces to a grill basket (if you don’t have a grill basket you’ll need to cut them in large enough rounds so they don’t fall through the grates) and evenly drizzle with olive oil to coat. Place the corn and zucchini on the grill and cook for about 8 to 10 minutes, or until it’s as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking and toss zucchini every couple of minutes. Place cooked corn on a cutting board and using a sharp knife, cut the kernels off the cobs, and place the kernels into a large bowl. Add the zucchini, green onions, and cilantro to the bowl; set aside. To a medium bowl, add the Greek yogurt, lime juice, agave, salt, pepper, and whisk until smooth. Taste and add more lime juice, agave, salt, etc. if desired. Evenly drizzle sauce over corn and zucchini and stir to combine. Taste and add more salt or pepper if desired. Add the queso fresco and stir to combine. Serve immediately or refrigerate and serve chilled. Extra will keep airtight in the fridge for up to 4 days.