Smoky Corn and Zucchini Salad

• 2 medium zucchini, halved lengthwise
• 2 ears corn, husks removed
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 pint cherry tomatoes, halved lengthwise
• 1 pound fresh mozzarella mini- balls, halved
• 4 cups baby arugula
• 1/4 cup fresh basil leaves, cut into a chiffonade
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon crushed red-pepper flakes

1. Preheat the grill with charcoal to medium-high heat.
2. Drizzle the zucchini and corn with olive oil, and season with salt and pepper.
3. Grill until tender and browned, rotating on occasion, for about 8 minutes.
4. Let cool.
5. Slice the zucchini into half-moons about 1/4 inch thick.
6. Strip the kernels of corn off the cob.
7. Put the corn and zucchini in a bowl, and toss with the cherry tomatoes, mozzarella balls, arugula, and basil.
8. Whisk together the mustard and balsamic vinegar, and trickle in the 3 tablespoons olive oil; mix in the crushed red-pepper flakes, and season with salt and pepper.
9. Drizzle over the veggies, and toss.
10. Season to taste and serve.

zucchini, corn, extravirgin olive oil, kosher salt, cherry tomatoes, mozzarella mini, baby arugula, fresh basil, mustard, balsamic vinegar, redpepper

Taken from www.epicurious.com/recipes/food/views/smoky-corn-and-zucchini-salad-384078 (may not work)