Zucchini Squash Blossom Salad
4 ears corn
1 cup queso blanco
1 tbs olive oil
1 tbs smoked salt
1 tbs smoked garlic
1/2 tbs adobo chili powder
pepper to taste
pan friend squash blossoms to serve
Over an open flame or grates of a grill, char corn, rotating frequently until kernels are cooked and begin to blacken. Set aside to cool. In a large skillet over medium heat, warm oil and sauté zucchini with salt and pepper. Add smoked garlic and cumin, stirring to combine. After about 5 minutes, remove from heat and empty into a large bowl. Cut kernels off corn into bowl and toss with chili powder, queso blanco, and salt and pepper. Set aside to cool.
In a small skillet over high heat, pan fry squash blossoms until crispy, about 3 minutes. Remove from skillet and drain onto paper towel.
To serve, top corn and zucchini mixture with squash blossoms. Enjoy!
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.