Roasted Corn Zucchini and Jalapeno Salad

Ingredients

• 3/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lime juice (from 2 or 3 limes)
• Kosher salt and freshly ground pepper
• 4 ears corn, roasted, kernels cut off (see below)
• 4 large zucchini, chopped into small pieces
• 1 jalapeno, stemmed, seeded and finely chopped
• 1/2 cup finely chopped fresh cilantro
• 1 cup chicharron (pork cracklings), for serving

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