Charred Corn and Cherry Tomato Salad With Zucchini and Radishes Recipe

Name: Charred Corn and Cherry Tomato Salad With Zucchini and Radishes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 3 tablespoons extra virgin olive oil, divided; 1 cup zucchini, cut into 1/2-inch dice (about 1 medium); Kosher salt and freshly ground black pepper; 3 cups sweet corn kernels (cut from about 4 full ears); 12 small radishes, cut into 1/2-inch chunks; 1 pint cherry tomatoes, quartered; 1/2 cup roughly chopped fresh cilantro leaves and tender stems; 1/2 cup thinly sliced scallion greens and whites (about 4 whole scallions); 1 serrano or jalapeño pepper, minced (about 2 tablespoons); 1/4 cup Mexican style crema or sour cream; 1/2 cup coarsely crumbled or grated cotija cheese, plus more to garnish; 3 tablespoons juice from about 3 limes

An easy salad that combines all the flavors of summer: charred sweet corn and zucchini, bright cherry tomatoes, crunchy radishes, and fresh herbs bound with just a hint of sour cream, lime, and cotija cheese.

Charred Corn and Cherry Tomato Salad With Zucchini and Radishes Recipe

Prep 5 mins

Cook 20 mins

Active 20 mins

Cooling Time 10 mins

Total 35 mins

Serves 4 to 6 servings

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3 tablespoons extra virgin olive oil, divided
1 cup zucchini, cut into 1/2-inch dice (about 1 medium)
Kosher salt and freshly ground black pepper
3 cups sweet corn kernels (cut from about 4 full ears)
12 small radishes, cut into 1/2-inch chunks
1 pint cherry tomatoes, quartered
1/2 cup roughly chopped fresh cilantro leaves and tender stems
1/2 cup thinly sliced scallion greens and whites (about 4 whole scallions)
1 serrano or jalapeño pepper, minced
1/4 cup Mexican style crema or sour cream
1/2 cup coarsely crumbled or grated cotija cheese, plus more to garnish
3 tablespoons juice from about 3 whole limes

Heat half of oil in a large wok or cast iron skillet over high heat until smoking. Add zucchini in a single layer and cook without moving until well browned on first side, about 1 minute. Toss and continue to cook until browned all over but still firm, about 3 minutes total. Season to taste with salt and pepper. Transfer to a large bowl.
Heat remaining oil in the same pan over high heat until smoking. Add corn and cook without moving until well charred on first side, about 2 minutes. Scrape up charred corn from bottom of pan with a stiff spatula, toss, and char again. Repeat until corn is well charred on multiple surfaces, about 10 minutes total. Season to taste with salt and pepper and add to bowl with zucchini. Toss to combine. Allow to cool slightly, about 10 minutes.
Add radishes, tomatoes, cilantro, scallions, serrano, crema, cotija, and lime juice, and toss to combine. Adjust seasoning to taste with salt and pepper. Serve immediately, sprinkled with extra cotija.

Special equipment

Wok or cast iron skillet

Nutrition Facts (per serving)
216	Calories
14g	Fat
21g	Carbs
6g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	216
% Daily Value*
Total Fat 14g	18%
Saturated Fat 5g	23%
Cholesterol 18mg	6%
Sodium 249mg	11%
Total Carbohydrate 21g	8%
Dietary Fiber 3g	12%
Total Sugars 6g
Protein 6g
Vitamin C 23mg	115%
Calcium 113mg	9%
Iron 1mg	5%
Potassium 456mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.