Blissful Cooking Club Class 7/26/23: Charred Summer Salad

Enjoy the recipe along with the class! Video at the bottom after the paywall.

Charred Summer Salad

serves 2 or 4 as a side

2 medium zucchini
2 cobs corn
1 Tbsp olive oil or vegetable oil
Salt and pepper
2 oz cotija or feta crumbled
1 cup popcorn

Dressing

1 lime juiced
1 Tbsp olive oil
1/2 tsp chili powder
Salt and pepper

Turn your oven’s broiler to high.

Chop off both ends of the zucchini, then slice each into four long sticks. Shuck the corn. Lay the zucchini and corn on a baking tray, then rub them with oil, making sure they're well coated. Sprinkle with salt and pepper.

Broil (or barbecue) for 2 to 5 minutes, depending on how powerful your broiler is. Turn the corn over to make sure it cooks evenly. The zucchini should start to blacken in some spots. This is good! Broil for another 2 to 5 minutes, until the vegetables are lightly charred.

To make the dressing, mix the lime juice, olive oil, chili powder, salt, and pepper in a large bowl. Taste it and adjust the seasoning, if necessary.

Chop the zucchini into bite-size pieces and slice the corn kernels from the cobs.

Transfer the vegetables into the bowl with the dressing. Add the crumbled cotija or feta and mix well. Sprinkle the popcorn over the top, then dust with a little extra chili powder, salt, and pepper.