This is not a conventional salad because it uses some ingredients that are rarely used in salads and furthermore all the ingredients are served cooked not raw. And to make the salad more different it is served hot not cold. There are so many changes that are in this salad, that it can be doubted if it really is a salad or not.
– The reality is that the Mexicans serve it as garnish of various Mexican main courses. For this reason indeed it can be considered as a salad.
This little dish is very tasty because it combines the sweetness of the zucchini with the corn’s soft flavor. Moreover the salad is seasoned in a type of tomato salsa that wraps it in a precise flavor, you will love it.
About the Recipe
Making this salad is a bit laborious because you have to chop, fry and cook ingredients.
This recipe is prepared with white corn although golden corn could also be used.
In the salad epazote is also used to give it a sensational flavor. In case that you don’t find it fresh 1 tablespoon of dried epazote could also be used.
This salad has a spicy and special touch, coming from the guajillo pepper; don’t miss it.
In just the salad will be ready.
This recipe serves 5 portions.
4 Zucchinis (21.1 oz)
2 Ears of Corn (28.2 oz)
2 Tomatoes (14.1 oz)
1 Guajillo Pepper (.3 oz)
1/2 Onion (2.4 oz)
1 Epazote sprig (.3 oz)
1 cup of Chicken Stock (8.4 fl oz)
1 tablespoon of Olive Oil
Pepper to taste
1/4 tablespoon of Salt
1 Saucepan with Lid
1 Chopping Board
Remove the seeds of 1 guajillo pepper.
Cut into small chunks the guajillo pepper with the one you worked, then set aside.
Dice 2 tomatoes and 4 zucchinis; then set aside.
Finely chop 1/2 onion, then reserve.
Shell 2 ears of corn.
To ease the process of shelling the ear of corn, just pass the knife along 2 rows of corn kernels. In this way you will shell them in an easy and fast way.
Fry Many Ingredients
Heat in a saucepan over medium heat 1 tablespoon of olive oil.
Put in the saucepan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
Incorporate in the saucepan the small guajillo pepper chunks that were cut and fry them for about 30 seconds, until they are lightly fried; stir regularly.
Add in the saucepan:
The dices of the Zucchinis that were cut.
The Corn Kernels that were cut.
Mix the saucepan ingredients and fry them for about 3 minutes, until they are moderately fried; stir regularly.
Put in the saucepan the dices of the tomatoes that were cut and fry them for about 2 minutes, until they are lightly fried; stir regularly.
Mix the saucepan ingredients and bring the broth to a boil over high heat.
When the broth boils reduce to low heat, cover the saucepan and cook the zucchini and corn salad for about 10 minutes, until the zucchinis are soft and the broth has almost completely consumed; stir occasionally.
When the cooking is done discard the epazote sprig.
Accompany it with your “Favorite Mexican Dish"
Tip: You can also make tacos with this salad and they taste delicious.