Charred Corn and Cherry Tomato Salad With Zucchini and Radishes Recipe
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
Directions
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