Corn and Zucchini Salad
One of the great seasonal gifts of the summer farm stand is fresh-picked corn. Best harvested the day you purchase it. This combination of corn and zucchini is easy to prepare, has few ingredients, and cooks in minutes. That is a triple play in my cooking experience! The freshness of the corn is the key.
Ingredients
- 4 ears of farm fresh corn
- 2 medium-sized zucchini
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley or basil
Instructions
- Husk the corn and, using a sharp knife, cut the raw kernels from the cob and reserve them in a bowl. Cut the zucchini into even fine dice, approximately the same size as the corn kernels – about ¼ inch square. Add to the corn mixture.
- In a large nonstick skillet, over medium heat - melt the butter. Add the corn and zucchini mixture and toss until they start to cook through. With farm-fresh corn, you could eat it raw – so very little cooking time is needed. Be careful not to overdo it. There should be a natural sweetness and crispness to the vegetables. Salt and pepper to taste, and garnish with your choice of fresh herbs before serving.
Notes
This recipe can be prepped a day ahead. But it is best if cooked just before serving.