Roasted corn, zucchini and jalapeno salad
Discover the perfect blend of flavors in this roasted corn, zucchini, and jalapeno salad. A tantalizing mix of smoky, spicy, and fresh ingredients.
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
Instructions:
- In a small bowl, mix together the olive oil and lime juice. Stir well until combined, then add salt and pepper to your taste preferences.
- In a large bowl, mix the corn kernels, zucchini, jalapeno, and cilantro together. Pour the lime dressing over the mixture and toss until everything is coated. Add salt and pepper to your liking. Cover the bowl and place it in the refrigerator for a minimum of 2 hours or up to 1 day before serving. When ready to serve, transfer the salad to a serving bowl and provide chicharron on the side for dipping.
Summary:
- Calories: 2634 kcal
- Fat: 210 g
- Protein: 89 g
- Carbs: 127 g
- Potassium: 5781 mg
- Magnesium: 467 mg