Charred Corn And Cherry Tomato Salad With Zucchini And Radishes Recipe Recipe

Name: Charred Corn And Cherry Tomato Salad With Zucchini And Radishes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil, divided; 1 cup zucchini, cut into 1/2-inch dice (about 1 medium); Kosher salt and freshly ground black pepper; 3 cups sweet corn kernels (cut from about 4 full ears); 12 small radishes, cut into 1/2-inch chunks; 1 pint cherry tomatoes, quartered; 1/2 cup roughly chopped fresh cilantro leaves and tender stems; 1/2 cup thinly sliced scallion greens and whites (about 4 whole scallions); 1 serrano or jalapeno pepper, minced (about 2 tablespoons); 1/4 cup Mexican style; or sour cream; 1/2 cup coarsely crumbled or grated cotija cheese, plus more to garnish; 3 tablespoons juice from about 3 limes

Servings: persons

3 tablespoons extra virgin olive oil, divided
1 cup zucchini, cut into 1/2-inch dice (about 1 medium)
Kosher salt and freshly ground black pepper
3 cups sweet corn kernels (cut from about 4 full ears)
12 small radishes, cut into 1/2-inch chunks
1 pint cherry tomatoes, quartered
1/2 cup roughly chopped fresh cilantro leaves and tender stems
1/2 cup thinly sliced scallion greens and whites (about 4 whole scallions)
1 serrano or jalapeno pepper, minced (about 2 tablespoons)
1/4 cup Mexican style
or sour cream
1/2 cup coarsely crumbled or grated cotija cheese, plus more to garnish
3 tablespoons juice from about 3 limes

1
Heat half of oil in a large wok or cast iron skillet over high heat until smoking. Add zucchini in a single layer and cook without moving until well browned on first side, about 1 minute. Toss and continue to cook until browned all over but still firm, about 3 minutes total. Season to taste with salt and pepper. Transfer to a large bowl.
2
Heat remaining oil in the same pan over high heat until smoking. Add corn and cook without moving until well charred on first side, about 2 minutes. Scrape up charred corn from bottom of pan with a stiff spatula, toss, and char again. Repeat until corn is well charred on multiple surfaces, about 10 minutes total. Season to taste with salt and pepper and add to bowl with zucchini. Toss to combine. Allow to cool slightly, about 10 minutes.
3
Add radishes, tomatoes, cilantro, scallions, serrano, crema, cotija, and lime juice, and toss to combine. Adjust seasoning to taste with salt and pepper. Serve immediately, sprinkled with extra cotija.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, divided, 1 cup zucchini, cut into 1/2-inch dice (about 1 medium), Kosher salt and freshly ground black pepper, 3 cups sweet corn kernels (cut from about 4 full ears), and more.

Yes, Charred Corn And Cherry Tomato Salad With Zucchini And Radishes Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Corn And Cherry Tomato Salad With Zucchini And Radishes Recipe

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