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(NJFDMA) Recipe: Zucchini, Corn & Fresh Basil Salad
Zucchini, Corn & Fresh Basil Salad
Serves 6
Description:
A refreshing medley of summer flavors. This salad is great for summer picnic and barbecues. Garden fresh zucchini and summer corn sliced right off the cob require very little cooking to tenderize and bring out their best flavor qualities. Just steam gently and dress in this simple vinaigrette.
Ingredients:
- 6 large ears corn, shucked
- 2 medium-sized zucchini, washed and trimmed
- 1 bunch fresh basil, washed, dried, finely chopped
- 3 tablespoons raspberry or apple vinegar
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon water
Directions:
Slice the kernels off the cobs. Discard the cobs and reserve the kernels.
Cut the zucchini in half lengthwise, then slice each half into ¼ inch thick crescents. Arrange the corn and zucchini in a large steamer basket and place over hot water. Cover and steam for 5 to 8 minutes or until just barely tender. Transfer to a large bowl.
Whisk together the vinegar, oil, salt, sugar and water. Season to taste with additional salt and pepper as desired. Sprinkle on the corn and zucchini. Add the basil, toss well and adjust seasonings as needed. Serve right away or cover and chill until ready to serve.
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