A hearty Mexican-style summer salad filled with a ton of flavor and vitamins. In its composition only fried corn grains, chopped raw zucchini and a jalapeno pepper pod that is so big the amount of vegetables will be moderately hot, most importantly, carefully cleanse it of the “fiery” seeds. Corn is easiest to fry in an oven in grill mode, but if you cook it on charcoal, an appetizer filled with an even brighter aroma. Fresh cilantro harmoniously supplement vegetables and mix olive oil with freshly squeezed lime juice. The salad must be infused before serving, so that the tastes mix. Serve it with chicharron, mexican fried pork skin, which you can pick vegetables and eat like начос. 
Time: 2hour. 25 minutes Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 ears of corn, fried, cut grains (see note)
- 4 large zucchini sliced in small pieces
- 3/4 Art. olive oil
- 1/4 Art. freshly squeezed lime juice (from 2 to 3 limes)
- 1 jalapeno, peeled from the stalk and seeds, finely chopped
- 0.5 tbsp. finely chopped fresh cilantro
- 1 tbsp. chicharron (pork greaves), for serving
Recipes with similar ingredients: corn, zucchini, pepper jalapenos, bacon, lime juice
Recipe preparation:
- Pour olive oil and lime juice into a small bowl. Whisk until smooth, salt and pepper to taste.
- Combine the corn kernels, zucchini, jalapenos and cilantro. Mix with lime dressing. Salt and pepper over taste. Corn To fry the corn, rub the cobs vegetable oil and put them on a baking sheet with sides. Fry in the oven in grill mode, turning over from time to time until they well do not fry on all sides, 20-25 minutes. Cool.
- Cover and refrigerate for at least 2 hours. or a day before serving. Transfer to serving bowl and serve with chicharron.
