Seared Zucchini Salad with Corn
This seared zucchini salad with corn is the perfect summer salad. Searing the corn and the zucchini gives it a straight-off-the-grill kind of flavor.
Prep Time
Cook Time
Prep Time
Cook Time
  • 3tablespoons vegetable oil
  • 4ears cornshucked and kernels removed (~ 4 cups worth)
  • 1 onionfinely diced (~1 cup)
  • 1 jalapeño pepperseeds and ribs removed, and finely minced
  • 3 garlic clovesminced
  • 4 zucchinichopped into 1/2-inch cubes (~ 3 cups medium-sized zucchini)
  • 1/4cup basilchopped into ribbons
  • 3tablespoons lemon juice1-2 lemons
  • 2tablespoons olive oilextra virgin
  • kosher salt and pepperto taste
  1. Heat half of the vegetable oil in the cast iron pan or stainless steel skillet until smoking. Add the corn kernels and toss a couple of times, without stirring. Leave the kernels on one side for ~3-4 minutes, until charred. Stir the corn and repeat this process until the corn is charred on all sides, ~10-12 minutes.
  2. Add the onion and jalapeño and cook until soft (~3 minutes). Then add the garlic and cook until fragrant (~30 seconds). Transfer to a bowl.
  3. Wash the pan you used to remove any residual corn sugars (careful — the pan is super hot!). Dry the pan, and return it to the stove. Add the remaining vegetable oil, and heat until smoking again. Add the zucchini and char on one side (don’t stir) for ~ 3-4 minutes. Toss and stir the zucchini, then char on the other side. Transfer to the bowl with the corn.
  4. Mix in the basil, lemon juice, olive oil, and season with kosher salt and pepper to taste. Serve immediately.
Recipe Notes

To avoid jalapeño hands that burn for hours after you cook, try wearing some gloves when cutting the jalapeño! If you don’t have gloves handy, use a spoon to remove the seeds and ribs.