Salads = Summer = Happiness

Can corn on the cob be considered a food group?  Hmmm...at the rate we consume the stuff during the summer months, I think it just may qualify.  It's so fresh and crisp, that you can't help but go back for that second ear.

So, to have a dish that pretty much encompasses corn and then adds a few other ingredients, is a nice way to give a little variety to this grain.  This recipe is courtesy of Eva Longoria (another desperate housewife...wait, did I just call myself desperate?  scratch that, 'housewife only') of course I made some adjustments to suit our preferences.  The end result is one fresh tasting summer salad that packs well to any picnic or backyard BBQ you may be attending.  ENJOY!

 

Corn and Zucchini Salad w/ Grape Tomatoes

Ingredients:

5 ears of corn, shucked

1 Tbsp unsalted butter

2 cups zucchini, diced (1/4 - inch thick)

1 cup grape tomatoes, halved

3 green onions, finely chopped

1/4 teaspoon kosher salt

1/4 cup red onion, diced

1 1/2 Tbsp apple cider vinegar

1 Tbsp extra virgin olive oil

1/2 tsp black pepper

1/3 cup fresh basil, chopped

Method:

Prepare large bowl of ice water, set aside.  Bring large pot of water to a boil.  Add corn, cover and remove from heat.  Let stand 3 to 5 minutes.  Drain and immerse the corn in ice bath to stop the cooking.  Once cool, cut kernels off the cob.  Place the kernels in a large bowl.

In a small skillet over medium heat, melt butter.  Add zucchini, red onion and a pinch of salt, cook, stirring, until tender, 3-5 minutes.  Add to the bowl with corn.

Whisk together vinegar, oil, remaining salt and pepper.  Add to corn mixture, along with green onions and grape tomatoes.  Just before serving toss in basil.  Serve cold or at room temperature.

Serves: 6-8