Roasted Corn Zucchini Salad Recipes

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ROASTED CORN, ZUCCHINI AND JALAPENO SALAD



Roasted Corn, Zucchini and Jalapeno Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 8

3/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 or 3 limes)
Kosher salt and freshly ground pepper
4 ears corn, roasted, kernels cut off (see below)
4 large zucchini, chopped into small pieces
1 jalapeno, stemmed, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
1 cup chicharron (pork cracklings), for serving

Steps:

  • Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
  • Combine the corn kernels, zucchini, jalapeno and cilantro in a large bowl. Toss with the lime dressing until combined. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 1 day before serving. Transfer to a serving bowl and serve with the chicharron alongside for dipping.

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