If you’re not taking advantage of all of the fresh produce available right now, you’re missing out. Everything is so much better this time of year. This salad takes advantage of both fresh corn and zucchini, and the dressing keeps the salad light!
Recipe adapted from here.
4 ears of corn, kernels cut off before cooking
2 large zucchini, cut into small strings
1/2 tablespoon vinegar
1 tablespoon olive oil
1 lime, juiced and zested
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon honey
1/2 large red onion, diced
1. Cut off the kernels of the corn. Throw them in a pan on the stove, and dry roast them (cook them without any oil or liquid) until the edges start to brown.
2. Cut the zucchini into small strings, as small as you can get them.
3. Mix the vinegar, olive oil, lime juice and zest, chili powder, salt, pepper, garlic powder, and honey.
4. Mix the corn, zucchini, red onion, and vinaigrette in a bowl.