Charred Corn and Zucchini Salad
User Reviews
5.0
3 reviews
Excellent
Charred Corn and Zucchini Salad
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Charred Corn and Zucchini Salad- is a delightful and refreshing side dish perfect for any summer gathering. The smoky flavors from the charred vegetables (created from the cast iron skillet) paired with the tangy and slightly sweet vinaigrette make for an irresistible combination. It's a summertime favorite.
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Ingredients
For the Salad:
- ½ red onion chopped
- 2 tablespoons olive oil
- 4 ears fresh corn kernels cut off the cob
- 3 zucchini diced into small cubes
- salt and pepper to taste
- 1 avocado peeled and cut into cubes
- Mexican cheese such as Cotija or queso fresco for topping
- Fresh cilantro leaves for garnish
For the Cilantro Lime Vinaigrette:
- ¼ cup fresh lime juice about 2-3 limes
- zest of 1 lime
- ½ cup olive oil
- 1 tablespoon honey or agave nectar
- 1 clove garlic minced
- ¼ cup fresh cilantro finely chopped
- salt and pepper to taste
- Optional: Fresh Mexican cheese Cotija or Oaxaca or feta cheese
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Instructions
Prepare the Salad:
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
- Add the chopped red onion and cook until it softens, about 2-3 minutes.
- Add the corn kernels and diced zucchini to the skillet. Season with salt and pepper to taste.
- Cook, stirring occasionally, until the vegetables are charred and tender, about 8-10 minutes.
- Remove the skillet from heat and let the vegetables cool slightly.
Make the Cilantro Lime Vinaigrette:
- In a small bowl, whisk together the fresh lime juice, olive oil, honey or agave nectar, minced garlic, and chopped cilantro. Season with salt and pepper to taste.
Assemble the Salad:
- In a large bowl or serving platter, combine the charred corn and zucchini mixture with the cubed avocado.
- Drizzle the cilantro lime vinaigrette over the salad and toss gently to combine.
- Top with crumbled Mexican cheese or feta cheese and a few fresh cilantro leaves for garnish.
- Serve the salad as a side dish to your favorite summer meal. Enjoy!
Notes
- Tips:
- Charring the Vegetables: Make sure your skillet is hot before adding the vegetables. This helps achieve a good char without overcooking. Avoid overcrowding the pan to ensure the vegetables char evenly.
- Charring the Vegetables: Make sure your skillet is hot before adding the vegetables. This helps achieve a good char without overcooking. Avoid overcrowding the pan to ensure the vegetables char evenly.
- Cooling the Vegetables: Let the cooked corn and zucchini cool slightly before tossing with the avocado and vinaigrette. This helps prevent the avocado from becoming mushy and keeps the salad fresh.
- Cooling the Vegetables: Let the cooked corn and zucchini cool slightly before tossing with the avocado and vinaigrette. This helps prevent the avocado from becoming mushy and keeps the salad fresh.
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
43g
(66%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
30g
Trans Fat
0.01g
Sodium
31mg
(1%)
Potassium
920mg
(26%)
Fiber
7g
(28%)
Sugar
15g
(30%)
Vitamin A
611IU
(12%)
Vitamin C
44mg
(49%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 43g | 66% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.01g | 1% |
| Sodium | 31mg | 1% |
| Potassium | 920mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 44mg | 49% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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