Roasted Corn, Zucchini and Jalapeno Salad
- 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
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.
