Roasted Corn, Zucchini, and Jalapeño Salad

Ingredients:

• 4 ears of corn, roasted, kernels removed (see note)
• 4 large zucchinis, cut into small pieces
• 3/4 cup olive oil
• 1/4 cup freshly squeezed lime juice (from 2-3 limes)
• 1 jalapeño, stemmed and seeded, finely chopped
• 0.5 cup finely chopped fresh cilantro
• 1 cup chicharron (pork cracklings), for serving

Preparation:

1. Place the olive oil and lime juice in a small bowl. Whisk until smooth, then season with salt and pepper to taste.
2. Combine corn kernels, zucchini, jalapeño, and cilantro in a large bowl. Toss with lime dressing. Season with salt and pepper to taste.
   
   Corn
   
   To fry cornRub the cobs with vegetable oil and place them on a rimmed baking sheet. Grill, turning occasionally, until well browned on all sides, 20-25 minutes. Let cool.
3. Cover and refrigerate for at least 2 hours or up to 24 hours before serving. Transfer to a serving bowl and serve with chicharron.