Ree Drummond’s Corn and Squash Salad is the Perfect Grilled Summer Side Dish


Ree Drummond whips up a delicious grilled vegetable salad perfect for summer gatherings. The pioneer woman star uses fresh corn on the cob and squash with an easy marinade and dressing that takes the side dish to the next level.

Ree Drummond | Nathan Congleton/NBC/NBCU Photo Bank

Ree Drummond made grilled vegetables with lots of flavor

Drummond showed how to make his corn and squash salad on an episode of The pioneer woman dedicated to making a complete grilled meal.

“When I said I was going to grill dinner tonight, I wasn’t kidding,” she said. “I do everything on the grill, including dessert.”

Drummond’s “excellent side vegetables” also went on the grill and quickly came together with a flavorful marinade and dressing. “It’s really tasty, has great Mexican flavors and of course I do it on the grill,” Drummond explained. “Grilled salad isn’t something I make every day but I love this one.”

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Ree Drummond made an easy veggie marinade that doubled as a salad dressing

Drummond started out by making a marinade that was redundant. “I make a combination of marinade for the vegetables and dressing for the salad,” she explained.

The Food Network host combined lime juice, lime zest, olive oil, pressed garlic, cumin, chili powder, salt, pepper and honey in a jar and gave it a good shake.

“Grilled vegetables are a real treat for me. I love making a salad out of it,” she said. “And that’s great if you’re having a big party, because you can just keep grilling as many vegetables as you need. And you can set it up pretty early before the guests show up.

Drummond continued, “Grilled vegetables are delicious whether hot or at room temperature. You can even grill the vegetables the day before and store them in the fridge.

She added, “They’re so versatile and they always look so pretty.”

Drummond poured two-thirds of the dressing over a combination of corn on the cob, zucchini and summer squash in a bowl. “I just cut corn on the cob in half, then long strips of summer squash and zucchini,” The pioneer woman star explained.

She placed the vegetables on the grill, allowed 2.5 minutes to soften and get grill marks, then flipped the vegetables and waited a few minutes before removing them.

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Drummond put together his easy salad and finished it with dressing and other delicious additions

To assemble the salad, Drummond first placed sliced ​​tomatoes around a platter, sprinkled them with salt and pepper, and placed the grilled vegetables on top.

“Aren’t those grilled vegetables so pretty?” And the little tomatoes sticking out from underneath – what a glorious salad,” she noted.

The pioneer woman star drizzled the remaining dressing on top and added crumbled queso fresco and cilantro leaves.

“Imagine that at a big party. It’s just beautiful,” she said. “I like the food to be nice and tasty…and quite tasty.”

The full recipe is available on the Food Network website.

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