Stuffed Zucchini with Taiwanese Grilled Corn

📝 Ingredients

• 4 large zucchinis, sliced in half
• 1/4 cup olive oil, divided
• salt and pepper to taste
• 6 ears corn, husks removed, washed
• 1/2 cup oyster sauce
• 6 tbsp unseasoned rice vinegar
• 1/4 cup gochujang
• 2 tbsp Worcestershire sauce
• 2 tsp toasted sesame oil
• 4 tbsp chopped fresh cilantro, divided
• 3 cups cooked white rice
• 2 tbsp lime juice
• Sesame seeds, for garnish
• Jalapeno rounds, for garnish

👨‍🍳 Instructions

1. 1Preheat a grill to medium-high heat. Place the zucchini halves on a baking sheet and drizzle with olive oil along with salt and pepper. Place the zucchini on the grill and cook for about 5 to 7 minutes or until softened. Remove from the grill and set aside.Next, in a medium bowl combine oyster sauce, vinegar, gochujang, Worcestershire, sesame oil and 2 tbsp fresh cilantro. Take the ears on corn and place them on a new baking sheet. Using a brush coat each ear of corn with some of the sauce. Place the corn on the grill and cook for about 10 minutes or until the kernels are nice and fluffy. Remove the corn from the grill.Once the corn is cool enough to handle, take a knife and slice off the kernels into a bowl.In a medium bowl combine rice, 2 tbsp cilantro and lime juice.To serve, take two zucchini halves and place them on a plate. Top with some of the cilantro rice followed by the Taiwanese grilled corn. Garnish with sesame seeds and jalapenos. Repeat process for remaining zucchini. Enjoy!