Corn, Zucchini, Green Chilies and Lime Salad

A couple 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 good! The flavor was such a fantastic mix with the sweet summer corn, lime, garlic, 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 

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

Lim wedges for serving

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.