Southwest Zucchini Patties: Charred Corn Salad, Lime Crema & Hot Sauce

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  ½ tsp
• ancho chili powder
  1 tsp
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tbsp
• corn
  1 can
• eggs
  2
• flour
  ¼ cup
• hot sauce
  1 unit
• lime
  1 medium
• salt
  1 tsp
• scallions
  2 stalks
• sour cream
  2 tbsp
• tomato
  1 medium
• zucchini
  1 large

1. 

   1

   Wash and dry all produce. Trim and grate zucchini on the largest holes of a box grater. Place grated zucchini in the center of a clean kitchen towel or a couple layers of paper towels and toss with a big pinch of salt ; set aside. Drain and pat dry corn with paper towels. Zest and quarter lime . Dice tomato . Trim and thinly slice scallions , separating whites from greens.

   zucchini: 1 large, salt: 1 tsp, corn: 1 can, lime: 1 medium, tomato: 1 medium, scallions: 2 stalks
2. 

   2

   Heat a drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add corn and half the ancho chili powder ; cook, stirring occasionally, until corn is charred ⏱️ 5 minutes . If corn begins to pop, cover pan. Turn off heat and transfer to a large bowl. Stir in butter until melted. Set aside to cool.

   cooking oil: 2 tbsp, ancho chili powder: 1 tsp, butter: 2 tbsp
3. 

   3

   While corn cools, in a small bowl, combine sour cream with a squeeze of lime juice and lime zest to taste. Season with salt and black pepper . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Once corn has cooled to room temperature, stir in tomato, scallion whites, a squeeze of lime juice, and remaining lime zest to taste. Season generously with salt and pepper. Add another pinch of chili powder to taste if you like things spicy. Toss to combine.

   sour cream: 2 tbsp, black pepper: 1 tsp
4. 

   4

   Gather towel with zucchini into a tight bundle and squeeze over sink to remove any excess moisture. Repeat until zucchini is very dry. Transfer zucchini to a second large bowl. Crack eggs into bowl. Add Monterey Jack cheese , Southwest Spice Blend , and flour . Add 1 tsp cooking oil, ½ tsp salt, and pepper. Stir until flour is fully incorporated and batter is thoroughly combined. Batter should be thick but not dry. Add water 1 tbsp at a time as needed.

   eggs: 2, Monterey Jack cheese: ½ cup, Southwest Spice Blend: ½ tsp, flour: ¼ cup
5. 

   5

   Heat a large drizzle of cooking oil in pan used for corn over medium-high heat. Place two ¼-cup scoops of batter into hot pan. Gently press each to flatten. Cook until lightly browned and crisp ⏱️ 5 minutes per side. Transfer zucchini patties to a paper-towel-lined plate. Repeat process with remaining batter, adding a drizzle of oil between batches if necessary.
6. 

   6

   Divide corn salad between plates. Top with zucchini patties. Drizzle with lime crema and hot sauce to taste. Garnish with scallion greens. Serve with remaining lime wedges on the side.

   hot sauce: 1 unit