Serves: 4
Total Calories: 101
1. In a large pot of boiling water, cook the corn until crisp-tender, 3 to 4 minutes. Using tongs, remove the corn from the water, and reserve the water. Rinse the corn under cold running water and cut the kernels off the cobs, discarding the cobs. Put the corn kernels in a large bowl.
2. In the same boiling water, blanch the diced zucchini for about 20 seconds. Drain and rinse under cold running water to stop the cooking. Shake off excess water, then add zucchini to the bowl with the corn. Add the remaining ingredients, except the chicharrón. Toss to coat with the dressing. Add the chicharrón and toss again. Adjust seasoning. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Corn and Zucchini Salad with Pork Rinds recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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