Charred Corn and Cherry Tomato Salad with Zucchini and Radishes
An easy salad that combines all the flavors of summer: charred sweet corn and zucchini, bright cherry tomatoes, crunchy radishes, and fresh herbs bound with just a hint of sour cream, lime…
Ingredients
- 2 ears of corn, husked and cleaned
- 1 pint cherry tomatoes, halved
- 1 small zucchini, diced
- 4 radishes, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Directions
Heat half of oil in a large wok or cast iron skillet over high heat until smoking. Add zucchini in a single layer and cook without moving until well browned on first side, about 1 minute. Toss and continue to cook until browned all over but still firm, about 3 minutes total. Season to taste with salt and pepper. Transfer to a large bowl.