Country Charred Corn & Zucchini Salad

Welcome to Country Cookout with Aarón Sánchez! The chef and author uses brand-new Country Crock® Drizzle & Sizzle to bring country flavor to an elote-inspired summer salad. He squeezes Country Crock® Drizzle & Sizzle into the skillet with the corn and zucchini, and also mixes it with lime juice and Tajín to make a simple country dressing. Follow along as Aarón explores more ways to cook with the squeezable spread when making his Country Smashed Potatoes and Sizzling Agave-Garlic Grilled Chicken Thighs.

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Portions6

Ingredients

1 pound zucchini sliced into ¼-inch-thick rounds
6 tablespoons Country Crock® Drizzle & Sizzle, divided
Salt and pepper, to taste
3 cups fresh corn kernels (from about 3 ears)
1 1/2 cups cherry tomatoes (or grape) halved (about 9 ounces)
1 tablespoon fresh lime juice
1 to 2 teaspoons Tajin
1 teaspoon sugar
1/2 cup loosely packed cilantro chopped
1/2 cup queso fresco cheese crumbled (about 2 1/2 ounces)

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Heat a large cast-iron skillet over medium-high heat. In a medium bowl, toss the zucchini rounds with 2 tablespoons of Country Crock® Drizzle & Sizzle and season with salt and pepper. In a separate medium bowl, toss the corn kernels with 2 tablespoons of Country Crock® Drizzle & Sizzle and season with salt and pepper. Add the zucchini rounds to the hot skillet in a single layer until lightly charred on one side, 2-3 minutes.
Increase heat to high and add corn to the same skillet, stirring or tossing occasionally, until you get a nice char throughout (another 2-3 minutes.) Transfer the corn and zucchini to a bowl, then stir in the tomatoes.
Add remaining 2 tablespoons of Country Crock® Drizzle & Sizzle, lime juice, Tajín and sugar to vegetables and toss to coat. Season with salt and pepper. Stir in cilantro and queso fresco. Serve warm or at room temperature.

“This recipe really reminds me of traditional Mexican street corn, with a little lime juice, Tajin, and that beautiful Country Crock® Drizzle & Sizzle which allows the seasoning to adhere to the zucchini.” - Aarón Sánchez