Summer Corn Salad
This is kind of a mashup of two previous recipes. I love love love when corn is in season and usually shuck and cut the corn before cooking so it can do different things. After I had the corn and tomatoes chopped I decided to add ribbons of zephyr squash and it is delicious.
Pro tip: when cutting the corn off the cob, put the ear of corn in a pie pan as you cut. The pan captures all the kernels.
Sara and Jamie’s advice: use a soup pot so all the juice that goes flying is slightly more contained!
INGREDIENTS
Fair Shares
Corn, shucked and kernels cut off cob
Tomatoes, 3-4 slicing or a pint of cherry tomatoes, chopped
Zephyr or zucchini, peeled into ribbons with a peeler
Onion, diced.
1 tbsp butter
Basil, chopped
Other ingredients
Zest and juice of 1 lime
Salt and Pepper
1/2 tsp ground cumin
METHOD
Chop tomatoes and place in a colander. Sprinkle with salt and let rest 30 minutes
Melt butter in a large skillet and sauté corn and onion for about 7 minutes. Take off heat and add lime zest, lime juice, cumin, salt and pepper. Let cool for Al least 20 minutes and then fold in tomato and squash ribbons. Sprinkle with basil and serve. You can chop up a jalapeño if you like heat. Serve at room temperature or chilled.
