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Charred Corn and Cherry Tomato Salad With Zucchini and Radishes Recipe

Charred Corn and Cherry Tomato Salad With Zucchini and Radishes Recipe
  • Category

    Salads

  • Cusine

    Mexican

Ingredients

2 ears of corn, husked and cleaned

1 pint cherry tomatoes, halved

1 small zucchini, diced

4 radishes, thinly sliced

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon honey

Salt and pepper to taste

2 tablespoons chopped fresh parsley

Directions

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.