CHARRED CORN & TOMATO

SALAD W/ ZUCCHINI

Serious Eats

Serves: 4-6

Prep: 5 min | Cook: 20 min Cool: 10 min

INGREDIENTS

• 3 Tbsp olive oil, divided
• 1 c zucchini, 1/2-inch dice (1 med)
• Salt and pepper
• 3 c corn kernels (4 ears)
• 12 sm radishes, 1/2- inch chunks
• 1 pint cherry tomatoes, quartered
• 1/2 c cilantro, chopped
• 1/2 c scallions, sliced (4 whole)
• 1 serrano or jalapeno, minced
• 1/4 c Mexican crema or sour cream
• 1/2 c cotija cheese, crumbled, plus more
• 3 Tbsp lime juice (3 limes)

INSTRUCTIONS

1. Heat half the oil in wok or cast iron over high heat until smoking.

2. Add zucchini in single layer. Cook without moving until browned, 1 min.

3. Toss and cook until browned all over but still firm, 3 min total. Season with salt and pepper. Transfer to large bowl.

4. Heat remaining oil over high heat until smoking. Add corn.

5. Cook without moving until charred, 2 min. Scrape up with stiff spatula, toss, char again.

6. Repeat until corn is charred on multiple sides, 10 min total. Season and add to bowl with zucchini.

7. Let cool slightly, 10 min.

8. Add radishes, tomatoes, cilantro, scallions, serrano, crema, cotija, and lime juice. Toss to combine.

9. Adjust seasoning. Serve immediately, sprinkled with extra cotija.

NOTES

You can substitute your roasted tomatoes for the cherry tomatoes! Just quarter or chop them to similar size.

Use wok or cast iron for best charring.

seriouseats.com/charred- corn-cherry-tomato-salad- zucchini-radishes 2026-07-03