Corn and Zucchini Salad

1. 1

   Prepare a large bowl of ice water and set aside.

2. 2

   Bring a large pot of water to a boil.

3. 3

   Add the corn to the boiling water, cover, and remove from the heat.

4. 4

   Let stand 3 to 5 minutes.

5. 5

   Drain and immerse the corn in the ice water to stop the cooking.

6. 6

   When cool, cut the kernels off the cob, cutting close to the cob.

7. 7

   Place the kernels in a large bowl.

8. 8

   In a small skillet over medium heat, melt the butter.

9. 9

   Add the zucchini and a pinch of salt and cook, stirring, until tender, about 4 minutes.

10. 10

    Add the zucchini to the bowl with the corn.

11. 11

    Add to the bowl the red onion, vinegar, oil, remaining salt, and pepper.

12. 12

    Just before serving, toss in the herbs.

13. 13

    Taste, adjust the seasoning as needed, and serve cold or at room temperature.

14. 14

    To quickly and easily get the silk off an ear of corn, use a dry paper towel to brush downward on the cob.

* Per serving · 4 servings · Values may vary.

No additional tips available.