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BBQ corn zucchini salad Antillean recipe jurino

BBQ corn & zucchini salad

door Linda Terrizzi

Our bbq corn and zucchini salad is light, summery and irresistibly tasty! This dish is actually one “the day after” recipe. The day after a successful one barbecue So!

This weekend my niece and her family were with us. It was warm, the sun was shining… and then there is of course nothing more fun than having a nice barbecue together.



One of the things my cousin brought was corn on the cob. We covered these with herb butter and wrapped them in aluminum foil. So they went on the barbecue, until the corn kernels turned golden brown. An absolute success!

After the successful day I still had some corn on the cob left. And you know me: I don't like throwing away! So this tasty salad was the logical answer.

So you make it with corn that you first roasted on the barbecue. This gives the salad a lot of flavor. No BBQ planned? Well go ahead, you can also roast the corn in the oven.

This recipe is for 4 people



Ingredients:

  • 2 corn on the cob, toasted with a layer of butter
  • 2 courgettes
  • 50 gr butter
  • 2 tbsp olive oil
  • 1 lime, juice + zest
  • 2 cloves garlic
  • a few sprigs of cilantro
  • a few leaves of fresh mint
  • salt and pepper to taste

Preparation BBQ corn & zucchini salad:

Brush the corn cobs with some butter and wrap with aluminum foil. Then roast the corn on the cob on the barbecue or in the oven (about 30 minutes at 180 degrees). Then let the corn cool.

Cut the corn kernels off the cob with a sharp knife. This is best when you put the corncobs upright and cut from top to bottom.

Dice the courgettes and squeeze the garlic cloves.

Now heat the butter together with the olive oil in a large frying pan or wok over low heat. Fry the garlic in this for a minute.



Turn up the heat. Now add the corn kernels and the zucchini cubes. Always mix well. In about 5 minutes, the zucchini cubes are cooked and you can scoop the salad into a large, flat dish.

Grate the zest of the lime very finely and add this to the salad. Also add the juice of the lime. Then stir the salad well.

Chop the coriander and mint and sprinkle over the salad. Finally finish the bbq corn and zucchini salad with salt and pepper to taste.

You can eat the salad lukewarm or cold… whatever you like best. Enjoy your meal!


Also try…

Are you crazy about salads? We have put no less than 17 of them in our new book 'the complete Antillean kitchen'!

In the book you will find really all recipes from the kitchen of Aruba, Bonaire en Curaçao. It took us seven years to collect these 300(!) recipes. The book has therefore become a complete representation of our kitchen. Complete with beautiful color photos and a fresh layout, of course. 



Do you want more information about the book? Then click on the image below.

the complete antillean kitchen cookbook jurino ignacio

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