Roasted Corn, Zucchini and Jalapeno Salad

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  • Level: Easy
  • Total: 2 hr 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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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 


  1. Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
  2. 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.