Zucchini and Corn Salad
Zucchini and Corn Salad
Welcome to summer! It is officially the hottest day of the year in Chicago since 1999! I’m never a huge fan of crazy hot weather and now that I’m 7 months pregnant 100 degree temps and 110 heat indexes make me melt and swell at the same time. I feel like Veruca Salt from Charlie and the Chocolate factory, but at least I haven’t turned blue!
While I have been complaining about the heat, the summer veggies seem to be rejoicing in it. This salad celebrates two of the best summer vegetables: Zucchini and sweet corn! For extra protein you can add some feta cheese and pine nuts (if you can find some that aren’t too pricey!) If you don’t want to go that extra mile, no problem, it is delicious as is.
This is a nice side salad that would go well with tacos or other Mexican food. Here is the recipe!
Warm Zucchini Corn Salad
4 Servings/1 pt. ea. (about 2/3 C)
1 1/2 cups whole kernel corn, boiled and cut from the cob.
2 1/2 cups diced or shredded zucchini
2 T green onion, chopped
1 t. olive oil
1 T lime juice
1/8 t. freshly ground pepper
1/2 t. salt
4 T fresh cilantro, chopped
Toss corn, zucchini and green onions with olive oil. Pour into large skillet, and cook, stirring frequently, until zucchini is fork-tender. Remove skillet from heat, and mix in lime juice, cilantro, salt and pepper.
Martin Seay says:
July 24th, 2011 at 5:09 pm
This looks great! And it will come in handy when the late-summer crush of zucchini is upon us, and zucchini are popping out of every drawer, calling us at all hours of the day on our work phones just to “chat,” biting other produce to turn it into zucchini, etc. . . .