ROASTED CORN AND ZUCCHINI SALAD

You know that kind of recipe that shows up in one of your favorite food blogs and you just have to make it right away? This was it. I saw the picture, the list of ingredients, and fell in love with it. Plus, human beings who have braces on their upper and lower teeth live in a permanent state of craving corn on the cob. The type of pleasure that is far removed from their reality. This salad brings corn back into play. Still a bit hard to negotiate, but doable. Totally doable. Or I should say chewable… Sorry. Got carried away…

ROASTED CORN AND ZUCCHINI SALAD
(very slightly modified from Karen’s Kitchen Stories)

1/4 cup extra virgin olive oil
juice and zest of 1 lime
Kosher salt and freshly ground black pepper
3 ears roasted corn, cooled, and kernels cut off
2 zucchini, chopped into 1/4 to 1/2 inch pieces
1/2 jalapeño, stemmed, seeded, and finely diced
1/2 cup chopped cilantro

Whisk the olive oil,  lime juice and zest together in a small bowl until emulsified. Season with salt and pepper.

In a large bowl, add the corn, zucchini, jalapeño, and cilantro. Add the dressing and toss until combined. Season with more salt and pepper to taste.

Cover and refrigerate for at least two hours and up to 12 hours.

ENJOY!

to print the recipe, click here

Comments: You can grill the corn as Karen suggests, but also broil in the oven, which is what I ended up doing. Quick, easy, you just have to keep an eye to avoid burning the delicate kernels, in case you set up your rack too close to the broiler. I prefer to keep it about 6 inches below, which is a good compromise.  Simply rub the corn with a touch of olive oil, and set under the broiler, moving the cob to get all sides nicely charred. Once that is done, let them cool a bit and shave the kernels off to use in the salad.

My recipe was almost exactly like Karen’s, but I made half the amount, and reduced a little bit the proportion of olive oil in the dressing, making it slightly more lemony.  This was refreshing, light, delicious, it will be a regular dish in our rotation, as the husband already requested it for next week. He lives in fear that a dish he really likes might never show up at our table again. No risk with this one.  Raw zucchini, when cut in small dice and allowed to sit with the acidic dressing for a few hours, turns out perfect. I cannot recommend this recipe enough!

We enjoyed it with turkey burgers (my default recipe which we adore), sweet potato fries, and avocado slices.

Karen, thank you for being a constant source of inspiration in my cooking…

ONE YEAR AGO: Fraisier Cake, A Celebration of Spring

TWO YEARS AGO: Zucchini Frittata with Roasted Tomatoes and Goat Cheese

THREE YEARS AGO: Playing with Pectinase

FOUR YEARS AGO: Poached White Asparagus with Lemon and Pistachios

FIVE YEARS AGO: Dan Lepard’s Saffron Bloomer

SIX YEARS AGO: Fesenjan & The New Persian Kitchen

SEVEN YEARS AGO: Quinoa Salad with Roasted Beets

EIGHT YEARS AGO: Pasta Puttanesca

NINE YEARS AGO: Miche Point-a-Calliere

 

 

10 thoughts on “ROASTED CORN AND ZUCCHINI SALAD

  1. As I tend to shy away from corn a tad, compared to most vegetables, I won’t pretend to have made this very easy salad before but its drawing power is great ! Looks moreish especially with that plateful of food I would just love to have in a few hours 🙂 ! All my favourites also . . .

    Liked by 1 person

  2. I think this is the first recipe I’ve posted where two people actually made it within in a week of posting! I’m so excited that you both liked it!!! P.S. Thanks for all of the sweet words.

    Liked by 1 person

  3. Yes, I do know what that’s like! You see it and you kitchen mobilize on the double 🙂 pretty sure a few of your recipes have had that effect on me (speaking of, strawberry ricotta cake on the menu for this weekend). This salad sounds delicious, I’ve grilled corn a few times but never broiled it, I want to try. The fresh jalapeno sounds perfect here. Love that bite of heat in summer salads.

    Liked by 1 person

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