Corn and Zucchini Salad with Pork Rinds
Ensalada de Elote y Calabacitas con ChicharrónesFresh summer corn with zucchini and crunchy bits of chicharrón makes a delightful salad that goes well with chicken enchiladas.
Ingredients
Makes 4 servings
- 3 large fresh ears of corn
- 2 medium zucchini trimmed and finely diced
- 1 medium tomato finely diced
- 2 green onions thinly sliced crosswise
- 1 jalapeño chile seeded, veins removed, and finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground cumin
- 2 tablespoons olive oil
- â…› teaspoon freshly ground pepper or to taste
- ¾ cup crumbled chicharrón fried pork rinds
Instructions
- In a large pot of boiling water, cook the corn until crisp-tender, 3 to 4 minutes.
- Using tongs, remove the corn from the water, and reserve the water.
- Rinse the corn under cold running water and cut the kernels off the cobs, discarding the cobs.
- Put the corn kernels in a large bowl.
- In the same boiling water, blanch the diced zucchini for about 20 seconds.
- Drain and rinse under cold running water to stop the cooking.
- Shake off excess water, then add zucchini to the bowl with the corn.
- Add the remaining ingredients, except the chicharrón.
- Toss to coat with the dressing.
- Add the chicharrón and toss again.
- Adjust seasoning.
- Serve at once.