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

1. Place the olive oil and lime juice in a small bowl. Whisk until combined and season to taste with salt and pepper.

2. 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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