Sweet Corn Salad

Hello Friends… pissst, pissst, hey you behind the screen remember me? I wouldn’t blame you if you don’t… I have been a bad, bad blogger lately. MIA for so long, but I have a very good reason for such despicable behavior. Spring is here with a hint of summer, so I’m going all over the city to garden stores and nurseries looking for herbs to plant in my little balcony. And the weather is so gorgeous that I completely lose myself outside like a butterfly, from flower to flower refusing to be inside my apartment. Please don’t hate me, if you are on the east coast. I know the weather over there has been a drag. But hopefully you too soon will start to enjoy the spring. The recipe I have for you today it’s a lovely combination of sweet corn and zucchini and for my carnivore hubby I threw some Kielbasa slices so he wouldn’t pout. But you can totally skip that if you want.

Sweet Corn salad

• 3 medium zucchinis sliced
• Sweet corn fresh or frozen
• 1 small red onion diced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 finely chopped fresh garlic
• Salt and black pepper
• Red chili flakes
• Dry oregano
• Olive oil
• Kielbasa sausage (optional)
• Fresh herbs to finish

First I roasted the zucchinis with a drizzled of olive oil salt, pepper, chili flakes, and oregano, for 20 minutes or until golden. I used the same tray to fry the Kielbasa in the oven. Then in a fry pan I sautéed the corn in olive oil, the onion, garlic, and oregano, chili flakes. To assemble the salad put the corn mixture, the roasted zucchini and the Kielbasa in a salad bowl. Add the lemon juice and zest. Top with the fresh herbs. Enjoy.