Charred Corn and Cherry Tomato Salad With Zucchini and Radishes Recipe
Category
Salads
Cusine
Mexican
What do you need?
How to make?
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.
