Zucchini & Corn Salad

One of my husband's co-workers sent home this extra large zucchini, thinking that bigger was better.  My husband tried to explain to him that picking them when they were about 12 inches long were the best, he brought it home anyways, thinking I could fix something with it.  I decided to remove the seeds, use half for my zucchini carrot bread and half for my zucchini & corn salad.  This is a great salad for a summer evening meal.  It easily feeds 4 to 6 people.  If you have 2 ears of fresh corn it's even better, but frozen corn will also work, (I had already put my summer corn in the freezer, so I had to make do).

You will need:
1 large zucchini, (about 12 inches long)
2 cups, (or 2 ears) or corn
1/2 of a large, or 2 small red onions
salt and pepper to season the corn
1/2 teas apple cider vinegar
1 Tabs olive oil
1 lime
1/2 teas chili powder
1/4 teas salt
1/2 teas pepper
1 teas garlic pepper
1 teas honey
1 small handful of crumbled Queso Fresco cheese

First I made my vinaigrette:

In a small bowl add 1/4 teaspoon apple cider vinegar.

Add 1 Tablespoon olive oil

Add the zest from 1 lime

Add the juice from 1 lime

Add 1/2 teaspoon chili powder

Add 1/4 teaspoon salt

Add 1/2 teaspoon pepper

Add 1 teaspoon honey

Add 1 teaspoon garlic powder

Whisk together well - set aside.

Cut the zucchini into thin match stick sizes, or use a spiral cutter and cut zucchini noodles, (which I do when my zucchini is smaller sized).

Dice the red onion

Measure out the 2 cups of corn, (make sure it doesn't have any water in it.)

NOTE: If you are using fresh corn, pull back the husks, remove the silk, spray the corn with cooking spray, salt and pepper, and grill the corn until just slightly charred.  When the corn has cooled, cut the corn from the husk and let cool, then skip down to where you add it to the bowl.

In a large heavy pan, add about 1 teaspoon of olive oil, (just enough to coat the bottom of the pan.)

When the oil is hot, add the corn and roast the corn slightly.  This is why you need the corn to be dry.

Remember to stir the corn, so it doesn't burn and stick to the bottom of the pan.

Notice how the sugar in the corn has started to caramelize and it's getting brown around the edges?  That's very good!  Remove the corn from the pan and let it cool.

While the corn is cooking, add the zucchini, onions and a small handful of crumbled cheese to a medium bowl.

Once the corn has cooled, add the corn to the bowl.

Now add the vinaigrette, and give everything a good stir.  And you're ready to serve.  Give the salad one last taste for seasoning.  Does it need more salt or pepper?

Notice how the lime plays off the slight heat from the chili pepper and the sweetness from the corn tames down the heat.  It's the right blend of flavors.

Tonight I'm serving my zucchini and corn salad with an herb grilled chicken.  It's a good summer dinner.

Enjoy !