Categories: Sides
Ingredients
- 3/4 cup olive oil
- 1/4 cup freshly squeeze lime juice (2 to 3 limes)
- Kosher salt and black pepper
- 4 ears corn, roasted, kernels cut off
- 4 large zucchini, chopped into small pieces
- 1 jalapeno, stemmed, seeded and finely chopped
- 1/2 cup finely chopped fresh cilantro
- 1 cup chicharron, for serving
Directions
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Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.
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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.