Roasted Corn and Zucchini Salad

This Roasted Corn, Zucchini, and Jalapeño Salad is fresh and light. It's tossed with a dressing of lime juice and olive oil, and is wonderful as a salad or a salsa. 

Today's #SummerGrilling recipe has been sponsored by Farmer's Pantry, however, all opinions are my own. #ad #CornbreadCrisps #SummerGrilling. 

I'm super excited about this roasted corn and zucchini salad. It has just enough heat from a finely chopped jalapeño pepper. Add a handful of chopped cilantro and toss with the olive oil and lime dressing and you are all set.

Here's how to roast corn in your oven: 

Rub the ears of corn with olive oil, and place them on a rimmed baking sheet. Place the baking sheet on the middle rack in the oven and broil the corn, turning it about every 5 minutes, until charred all over. Let cool, and then cut the kernels off of the cobs.

Of course, you can grill them if you prefer.

This corn and zucchini salad is a great potluck dish, especially for a backyard barbecue. It gets better when it is made a few hours in advance, and it's delicious served both cold or at room temperature.

One of my favorite ways of serving this salad is with something crispy for dipping or topping, such as chicharrones, corn chips, or these jalapeño corn bread crisps from Farmer's Pantry. The crisps are spicy and crispy, and they are made from ingredients from American farms.

They come in tons of flavors, including original, barbecue, honey butter, and jalapeño. I've tried them all and they are all delicious.

Just use the crisps for dipping, or crush them and sprinkle them over the top of the salad when serving for extra crunch.

More salad recipes with corn or raw zucchini:

• Zucchini Parmesan Salad
• Vietnamese Zucchini and Carrot Salad
• Mexican Street Corn Salad

Roasted Corn and Zucchini Salad Recipe

Yield: 8 servings

Author: Karen Kerr

ingredients:

• 3/4 cup extra virgin olive oil
• 1/4 cup fresh lime juice
• Kosher salt and freshly ground black pepper
• 4 ears roasted corn, cooled, and kernels cut off (see instructions in the post for roasting the corn)
• 4-10 to 12 inch by 2 inch zucchini, chopped into 1/4 to 1/2 inch pieces
• 1 jalapeño, stemmed, seeded, and finely diced
• 1/2 cup chopped cilantro
• 1 cup jalapeño cornbread crisps for serving (see product information in post). 

instructions:

How to cook Roasted Corn and Zucchini Salad Recipe

1. Whisk the olive oil and lime juice together in a small bowl until emulsified. Season with salt and pepper. 
2. 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. 
3. Cover and refrigerate for at least two hours and up to 12 hours. 
4. Serve with the cornbread crisps. 

https://www.karenskitchenstories.com/2019/05/roasted-corn-and-zucchini-salad.html

Karen's Kitchen Stories

salad, zucchini, corn

Salad

Mexican

Created using The Recipes Generator

I adapted this recipe from the book Fiestas by Marcella Valladolid. It's loaded with lots of tasty party treats!

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