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Flatiron Foodies: Smile To Go's Roasted Corn, Shaved Zucchini & Summer Squash Salad

Smile To Go is a to-go offshoot of the popular downtown cafe, The Smile. Chef/partner Melia Marden serves healthy and tasty Mediterranean-inspired fare focusing on daily rotating seasonal ingredients inspired by the dinner parties and daytime feasts of her youth spent between Greece and Greenwich Village. Smile To Go's Flatiron location lives inside the ground-floor of the Freehand New York hotel at 23 Lexington Avenue.  

Smile To Go walks us through a summer favorite for July's food recipe. This summer salad showcases local seasonal zucchini, summer squash, and corn. The jalapeño dressing gives the mellow flavors a kick that's balanced by the brightness of fresh herbs.

Smile To Go's Roasted Corn, Shaved Zucchini & Summer Squash Salad with Jalapeno Lime Dressing
(Serves 6)

Salad Ingredients:

  • 3 ears of corn in the husk
  • 1 lb medium zucchini, sliced into 1/8th inch thick rounds 
  • 1 lb summer squash, sliced into 1/8th inch thick rounds
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup picked parsley leaves
  • 1/4 cup roughly chopped basil
  • Jalapeno lime dressing (see recipe below)
  • Salt
  • freshly ground black pepper

Dressing Ingredients: 
(Makes about 1 cup)

  • 6 tablespoons lime juice (from about 3 limes)
  • 2 tablespoon white wine vinegar
  • 1 teaspoon lime zest
  • 1 jalapeno, seeded roughly chopped
  • ½ garlic clove, pressed
  • ½ teaspoon honey
  • ½ teaspoon kosher salt
  • ½ cup extra virgin olive oil

Method:

  1. Preheat the oven to 400ºF.
  2. Peel some of the husk off the corn - leave at least one layer. Trim the very top of the corn so there are no loose corn silk bits sticking out. Place on a sheet tray and cook for 20 minutes. Remove and let cool. Corn should be plump, yellow and cooked through.
  3. Remove and discard husk. Cut corn off the cob leaving pieces in large chunks not totally broken down into kernels.
  4. Prep the dressing: Combine everything except the olive oil in a blender a pulse until well combined. Then add olive oil and pulse until emulsified.
  5. Toss corn, zucchini, summer squash, and most of the herbs with some of the jalapeno dressing. Season with salt and freshly ground black pepper. Taste and add more dressing as needed.
  6. Arrange in a serving dish and garnish with remaining herbs. 

 


Pictured below: Executive Head Chef Melia Marden

 

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