Summer produce is here and it is giving me life!
I’ve mentioned it before, but I’ll say it again- I LOVE summer produce! The vine ripened tomatoes, giant zucchinis, super sweet melons, juicy corn- I love it all! I especially enjoy gardening in the summer, but unfortunately I haven’t been able to plant anything the last few years. I hope that this year marks the end of that drought, and that I’m back to gardening from next year.
This salad is an ode to summer gardens- it’s full of sweet corn, zucchini (or in this case, summer squash), and sweet cherry tomatoes. It’s topped off with a sprinkling of herbs, lemon juice, and a bit of salt and pepper. It’s fresh and bursting with flavor, just how summer should taste!
Roasted Corn and Zucchini Salad
- 2 large ears of corn, shucked
- 1 medium zucchini or summer squash, cored and diced
- ½ cup cherry tomatoes, halved
- ¼ cup diced red onion
- ¼ cup chopped cilantro or parsley
- 1 tablespoon lemon or lime juice
- Salt, to taste
- Ground black pepper, to taste
Cook the corn directly on the flame of a gas stovetop over medium heat until lightly browned, about 5 to 7 minutes. Kernels can be sautéed in a tablespoon of neutral flavored oil in a skillet as well. Remove from heat and set aside to cool completely.
Once the corn has cooled, carefully slice the kernels off the cob.
In a large bowl, gently toss together corn, zucchini, tomatoes, onion, and cilantro (or parsley). Add lemon juice, salt, and black pepper, and toss to combine.