Go Back
Print
Charred Corn Zucchini Tomato Salad

Charred Corn Zucchini and Tomato Salad

A delicious salad recipe that my Bridge friend, Karen, cut out of The Edmonton Journal in September 2017. No date and no name in the clipping, but delicious! Thank you for sharing, Karen!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Author Valerie Lugonja via Karen B and The Edmonton Journal

Ingredients

Ingredients

  • 1 tablespoon cider vinegar
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • 2 ears corn husked and cleaned
  • vegetable oil
  • 11/2 cups seeded* zucchini diced to corn-kernel size
  • 2 green onions thinly sliced
  • 1 pint cherry tomatoes halved

Instructions

Instructions

  1. Combine vinegar, olive oil and salt; whisk and set aside
  2. Heat heavy, cast iron pan to highest possible setting; lightly rub corn with oil
  3. Grill-fry cobs using tongs, turn often until spot-charred on all sides (do not completely blacken corn); remove and cool
  4. Toss zucchini with 1 teaspoon oil; fry in hot-hot cast iron pan until browned in spots and set aside to cool in bowl
  5. Slice kernels from cobs into same bowl; add onions and cherry tomatoes
  6. Whisk dressing, toss and serve

Recipe Notes

*seeding prevents salad from getting mushy