Zucchini, Tomato and Corn Salad
Active time 30 minutes, Start to finish: 1hour.
1 1/2 lb. medium zucchini
1 1/4 tsp. salt
1 cup fresh corn kernels
(cut from 2 ears)
2 tbsp. fresh lemon juice
1/2 tsp. sugar
1/4 tsp. black pepper
1/4 cup extra virgin olive oil
8 oz. of grape or cherry tomatoes, halved lengthwise (2 cups)
1/4 cup thinly sliced fresh basil
Special equipment: An adjustable blade slicer with julienne cutter or a julienne peeler
- Working with one zucchini at a time, cut lengthwise into a very thin (julienne) strips with slicer, turning zucchini to avoid core. Discard core.
- Toss zucchini strips with 1 tablespoon salt and let drain in a colander set over a bowl, cover and chill one hour.
- Gently squeeze handful of zucchini to remove excess water and pat dry with paper towels.
- Cook corn in a small saucepan of boiling water until tender, about three minutes. Drain then rinse under cold water and pat dry.
- Whisk together lemon juice, sugar, pepper and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes and basil, toss as well.
Salad (without dressing and basil) can be made 4 hours ahead of time and kept covered in room temperature.
For additional corn recipes, pick up a copy of Gourmet's August 2002 issue and the upcoming September 2002 issue or visit epicurious.com.