Minnesota Food Lover

I’m still catching up from taking the summer off from blogging, but I’m getting closer.

This salad is in the “Cool Beans” cookbook by Joe Yonan.  I borrowed the book from the library.  Libraries are great!  I can try a variety of cookbooks and not spend a dime.

The recipe is actually call “Charred Zucchini, Corn and Ayocote Bean Salad”, but I had some King City Pinks from my favorite bean place- Rancho Gordo.  I think most beans would work well in this delicious salad.

I did make a huge mistake using a non-stick skillet to char the zucchini and corn. I knew better! Using a dry nonstick skillet over high heat not only ruins the pan, but can release toxic fumes.  The recipe directions said to use a cast-iron skillet, but I do not have one so I absent mindedly took out the non-stick.  If you do not have a cast iron pan, the grill would be a much better choice.  I wish that I had used the grill.

After all of the issues with charring the veggies (the pan is gone), I still enjoyed the salad very much and will certainly make it next corn season!  The changes I made to the recipe are in parenthesis.

Charred Zucchini, Corn and (Ayocote) Bean Salad
Serves 6

3 ears corn, husks intact
1 small to medium zucchini, cut lengthwise into 1 inch slices
1/3 cup mayonnaise (or plain yogurt)
2 T fresh lime juice
1 tsp salt
¼ tsp black pepper
2 cups cooked ayocote beans (or any favorite bean)
1/2 sweet onion, thinly sliced (or diced)
1/2 pint cherry tomatoes (or 1 medium, diced)
1/2 cup packed basil leaves, chopped
1 jalapeno or serrano chili, stemmed, seeded and finely chopped (or omit)
1 ripe avocado, peeled and cubed

Run water over the corn cobs in their husks and microwave on high for 5-7 minutes, until steaming hot. After they slightly cool, with your fingers feel the start of the kernels at the wide end of the cob.  Use a sharp knife and cut through the last row of kernels and the cob.  Holding the silk end, squeeze each cob out of the husk and silk.  It should pop out clean, but mine had some silk that needed to be removed.

Either heat a large cast-iron skillet or grill until hot.  Add zucchini in a single layer and cook without moving for 3-4 minutes or until deeply charred.  Turn them over and char the other side.  Remove and let cool.  Add the corn cob to the skillet or grill rolling around on all sides until charred in spots.  Remove and let cool.

While the zucchini and corn are cooling, in a large bowl whisk together mayo or plain yogurt, lime juice, salt and pepper. Add the beans, onion, tomatoes, basil and chili if using.  Dice the now cool zucchini and add to the bowl.  Slice the corn off the cob and add to the bowl.  Add the avocado and gently stir/fold to combine.  Taste and add more salt if needed.  This can either be served immediately at room temperature or refrigerate and serve cold.  It is a perfect late summer salad!  Adding some yummy crusty bread or rolls would make a great supper.  The leftovers are really good for lunch the next day.