Roasted corn meets zucchini, carrot, and celery for a mild but colorful take on your typical summer corn salad.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
146 Calories
Recipe Instructions
Step 1
Place carrot in a microwave-safe bowl with 1 cup water. Microwave on high until crisp-tender, about 1 minute. Drain.
Step 2
Heat 1 tablespoon oil in a skillet over medium-high heat. Add corn and saute until heated through, 3 to 5 minutes. Add zucchini and cook until crisp-tender, 2 to 3 minutes more. Transfer to a large bowl and let cool.
Step 3
Mix 2 tablespoons olive oil, honey, lemon juice, water, salt, and pepper together to make the dressing. Stir in carrot, corn, zucchini, and celery. Refrigerate or serve at room temperature.