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Roasted Corn, Zucchini and Jalapeno Salad

Recipe courtesy of Marcela Valladolid

From: Food Network Magazine

Recipe courtesy of Marcela Valladolid

Watch how to make this recipe.

From: Food Network Magazine

Roasted Corn, Zucchini and Jalapeno Salad

Name: Roasted Corn, Zucchini and Jalapeno Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 to 8 servings
Cuisine: mexican
Ingredients: 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

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Level: Easy

Total: 2 hr 25 min
Active: 25 min

Yield: 6 to 8 servings

Level: Easy

Total: 2 hr 25 min
Active: 25 min

Yield: 6 to 8 servings

Ingredients

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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

Directions

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.

Cook’s Note

To roast the corn, rub with vegetable oil and place on a rimmed baking sheet. Broil, turning occasionally, until well charred all over, 20 to 25 minutes. Cool.

Photograph by Robert Bredvad

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