Roasted Corn, Zucchini and Jalapeno Salad

Roasted Corn, Zucchini and Jalapeno Salad

top this refreshing salad with an olive oil and lime dressing and serves it with crispy chicharron for a delicious crunch. Dovetailing Tip: Use four of the ears of corn you grilled on day 2 for todays recipe.

Prep time:

Serving size: 6
Calories per serving: 240

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 

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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