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Roasted Corn and Zucchini Salad

Course Appetizer, Salad, Side Dish, Snack
Cuisine American
Keyword Appetizer, Corn, Healthy, Salad, Side Dish, Snacks, Vegan, Vegetables, Vegetarian, Zucchini
Servings 4 Servings

Ingredients

  • 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

Instructions

  1. 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.
  2. Once the corn has cooled, carefully slice the kernels off the cob.
  3. 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.