A couple of weeks ago, Tom made his delicous chicken tacos (recipe to come at a future date!) and put me in charge of a side dish. I found this recipe via pinterest and it looked good so we went for it!
And boy was it a success! The flavors were a fantastic mix – sweet summer corn, citrus from the lime, and intensity from the garlic and cilantro… It definitely has a kick to it though so beware of how much of the jalapeno you put in 🙂
 
Corn, Zucchini, Green Chili and Lime Salad
Recipe adapted from gluten-free goddess recipes
Serves 6
Ingredients:
2 tablespoons olive oil
4 smallish zucchini squash, sliced into half moons
3 ears of fresh corn, kernels sliced off
3 ripe plum tomatoes, seeded, diced
1/2 cup roasted mild green chile, chopped
4 oz. chopped jalapenos
4-5 cloves fresh peeled garlic, chopped
Sea salt, to taste
Lemon pepper, to taste
2-3 good pinches of ground cumin
A drizzle of raw agave sweetener
Juice from 1 fresh large lime (more juice or water, if needed)
3 tablespoons chopped fresh cilantro
Lime wedges for serving
Directions:
- Prepare all ingredients (chop, slice, etc). Do it now, because it all comes together fast and you need to be ready!
- Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden. Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
- Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed. To serve, stir in the fresh cilantro. Top with lime wedges.
