Charred Corn and Cherry Tomato Salad With Zucchini and Radishes Recipe

Serves: 4 Save

Ingredients (12)

  • 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

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