Warm Zucchini and Corn Salad Recipe
This is a fun meal to make because it's packed with flavor, and that's always a good time. Plus, it’s versatile—you can make it for two people, like for a date night, or for four people for a double date, or even for a full-on crowd. It's just as easy to make for two as it is for a crowd. Make with Manilla Clams with 'Nduja and Charred Ciabatta for a complete meal!
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
- 2 medium-sized zucchinis, halved and seeded with tip of teaspoon, sliced
- 3 ears of corn, scraped or 3 cups of frozen fire roasted corn kernels defrosted
- 3 tablespoons EVOO
- 1 red onion, chopped
- 2 chili peppers 1 red Fresno, 1 jalapeno or similar, seed and chop for milder heat or thinly sliced
- 2 cloves garlic, chopped or grated
- Salt and pepper
- Juice of 2 limes or 1 lemon
- ½ cup chopped mint and parsley combined
- Hot sauce, to tas
Directions
Prep zucchini and corn.
Heat a large nonstick pan over medium-high heat with EVOO, three turns of the pan. Add onions, soften 2 minutes, add zucchini and lightly brown 3-4 minutes, add corn with it if using fresh. After zucchini browns add chilies, garlic, salt and pepper, and frozen kernels if not using fresh corn, toss 2 minutes, add lime or lemon juice and herbs, hot sauce if using. Transfer to a serving dish.
