Chipotle corn and zucchini salad
I truly believe things in their simplest state can often bring out the best in something. Like a perfectly clean sun kissed face on a warm summer morning, a single balloon to tell someone you were thinking of them, a walk through the forest with only the sound of your own steps along the gravel trail and birds singing.
This salad is one of those things. Nothing fancy, nothing complicated, just good natural ingredients that are allowed to shine through as summer starts to make its way into our lives. Zucchini right now is at its most tender and delicate. The corn adds a sweet crunch without crowding any of the other flavors. This would also make a great addition to any picnic.
The Chipotle Corn Salad can be made and served on it’s own, served as a side dish, or even as a corn salsa for tortillas. Try topping a lovely zucchini or tomato soup with it.
So it probably won’t come as a surprise that Corn Salsa also happens to be one of my favorite ways to eat corn.
Chipotle Corn And Zucchini Salad
Chipotle Chili Oil
1/2 cup olive oil
1 dried chipotle pepper, roughly chopped
In a small pan over low heat, gently warm the oil and the chilies. Be careful not to heat the olive oil too much, warm to the touch is what we’re after, so as not to ruin the healthy properties of olive oil. Remove from the heat source and allow the chilies to soak in the oil while the soup is cooking. Taste the oil and adjust the spiciness by adding more oil if it’s too hot. If it’s not hot enough, return to the stove and warm it up one more time. The flavor will develop the longer it sits.
Chipotle Corn And Zucchini Salad
2 ears of corn
1/2 cup diced cucumber
1/2 cup dice celery
2 small green onions or 1 large
1 tablespoon Chipotle Chili Oil (see above)
Juice of 1 lime
1/2 teaspoon cumin
Salt to taste
1 medium sized zucchini
1/4 cup mint leaves
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
Peel away the leaves of the corn. Put the corn in a large pot with approximately 4 inches of water. Cover with a lid. Bring to a boil. Once the water starts to boil, reduce the heat to a simmer and cook for 10 minutes. Remove the corn from the water and place in a cold water bath. Cut the kernels of the corn and place in a bow. Add the remaining ingredients and toss to coat. Add salt to taste and set aside.
Using a mandoline or a sharp knife, thinly slice the zucchini. Toss the sliced zucchini and mint with olive oil and balsamic vinegar.
Top the zucchini mixture with the Chipotle Corn Salsa or mix the corn into the zucchini and serve cold.
Related post on Beyond The Peel: Beet and Pear Slaw on Tortillas with Dill Crème Fraiche
