ROASTED CORN, ZUCCHINI AND JALAPENO SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
- Combine the corn kernels, zucchini, jalapeno and cilantro in a large bowl. Toss with the lime dressing until combined. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 1 day before serving. Transfer to a serving bowl and serve with the chicharron alongside for dipping.
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