Roasted Corn Zucchini and Jalapeno Salad
Ingredients
- 3/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lime juice (from 2 or 3 limes)
- Kosher salt and freshly ground pepper
- 4 ears corn, roasted, kernels cut off (see below)
- 4 large zucchini, chopped into small pieces
- 1 jalapeno, stemmed, seeded and finely chopped
- 1/2 cup finely chopped fresh cilantro
- 1 cup chicharron (pork cracklings), for serving
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