May 10, 2019

Roasted Corn and Zucchini Salad | #SummerGrilling

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. 


Roasted Corn and Zucchini Salad

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.

Roasted corn

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.

Corn and zucchini salad with crackers

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.

Corn and zucchini salad with cornbread crisps

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:


Roasted Corn and Zucchini Salad Recipe


Yield: 8 servings
Author:

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. 
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!

zucchini and roasted corn salad



#SummerGrilling Week


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Grilling at summer weekend. Fresh meat and vegetables preparing on grill.



Official Rules and Conditions for the #SummerGrilling Giveaway: Official Rules and Conditions for the #SummerGrilling Giveaway: One grand prize winner will receive a prize package including:
  • iGrill Mini Grilling Thermometer from BBQGuys
  • Case of Cornbread Crisps from Farmer's Pantry
  • Indoor Searing Grill from Hamilton Beach
  • Stella High Ball Glassware from Joy Jolt
  • Best Seller Collection from The Spice House
  • 1 Year Supply of Syrups from Torani
  • $100 via PayPal
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12 comments:

  1. Making it this weekend... mark. my. words.... the only way a person with braces can eat corn, and even that might be a bit tricky, but I miss it so much

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  2. This is totally my kind of treat! Veggie filled and you can eat it as a salad with a spoon or as a dip with cornbread crisps!

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  3. Done and in the fridge, waiting for dinner! TOLD YA!

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  4. Anything with roasted corn becomes my favorite :D Totally in love with this salad.

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  5. I bet the roasted corn gives this really awesome flavor!

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  6. Corn and zucchini are in season in NJ in July, you can be sure this will be on my table at least once this summer!

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