This spicy summer salad is topped with popcorn for a crunch like croutons.
Ingredients
2 medium zucchini
2 corn cobs
1 tablespoon olive oil or vegetable oil
Salt and pepper
2 ounces cotija or feta cheese, crumbled
1 cup popcorn, popped
For dressing
1 lime, juiced
1 tablespoon olive oil
½ teaspoon chili powder
Salt and pepper
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. Mix the dressing in a large bowl. Taste it and adjust. Chop the zucchini into bite-sized pieces and slice the corn kernels from the cob. Transfer the vegetables into the bowl with the dressing. Add the crumbled cotija or feta and mix. Sprinkle popcorn over top, then dust with a little extra chili powder, salt and pepper. Serves two as a main; four as a side.
From Leanne Brown’s Good and Cheap: Eat Well on $4/Day, a free downloadable cookbook of more than 40 delicious recipes, created for folks on a very tight budget; available in English and Spanish.