Roasted Corn, Zucchini, and Jalapeño Salad

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 6 - 8

This hearty Mexican-style summer salad is packed with flavor and vitamins. It's made with just roasted corn kernels, sliced raw zucchini, and a jalapeño pepper, which, with so many vegetables, will be mildly spicy; just be sure to remove the fiery seeds. The corn is easiest to grill, but grilling it over coals will infuse the appetizer with an even more vibrant flavor. Fresh cilantro complements the vegetables beautifully, and for the dressing, combine olive oil with freshly squeezed lime juice. Let the salad sit before serving to allow the flavors to meld. Serve with chicharron, a Mexican fried pork rind that can be used to stuff vegetables and eaten like nachos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ears of corn, roasted, kernels removed (see note)
4 large zucchinis, cut into small pieces
3/4 cup olive oil
1/4 cup freshly squeezed lime juice (from 2-3 limes)
1 jalapeño, stemmed and seeded, finely chopped
0.5 cup finely chopped fresh cilantro
1 cup chicharron (pork cracklings), for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the olive oil and lime juice in a small bowl. Whisk until smooth, then season with salt and pepper to taste.
Combine corn kernels, zucchini, jalapeño, and cilantro in a large bowl. Toss with lime dressing. Season with salt and pepper to taste.

Corn

To fry cornRub the cobs with vegetable oil and place them on a rimmed baking sheet. Grill, turning occasionally, until well browned on all sides, 20-25 minutes. Let cool.