At long last, warm long summer days have equated to summer vegetables popping up at the farmer’s market! Knowing we wanted a fresh salad for a side to serve with dinner, we hurriedly picked out the best summer staples- corn on the cob, basil and zucchini. We just barely made it through the tents when the wind kicked up and sky turned black, another summer favorite- summer storms that fly in as quickly as they go… Not to worry, this salad will certainly brighten any stormy summer day- it’s our very own concoction so please comment and try it out, we’d love to hear what you think!
Ingredients
4 ears of corn, husks removed
1 medium yellow zucchini, diced
1 medium green zucchini, diced
1 red bell pepper, diced
1 serano, diced
1 jalapeno, diced
4 green onions, thinly sliced
1/4 cup fresh basil, chopped
1/4 cup lemon juice, fresh squeezed
3 tablespoons Extra Virgin Olive Oil
1/4 teaspoon salt ( or to taste)
Directions
In a medium bowl, combine all ingredients except for the corn. Cook your corn by rapidly boiling for 8-10 minutes in a large pot, then remove the kernels when the corn is slightly cooled but still warm. Make sure the bottom of the cob is flat. If it has a round tip, slice it off. Hold the cob upright on the board. Run a large sharp knife down the side of the cob cutting off the kernels. Cut as close to the cob as possible. Rotate the cob in your hand and continue to cut all four sides of kernels off. Toss the corn kernels in to your bowl and adjust salt/ pepper seasoning to taste.
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