Raw Corn and Zucchini Salad
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Everyday Food, June 2010
- Yield Serves 4
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Ingredients
- 3 ears corn, husks and silks removed
- 2 medium zucchini, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons coarsely chopped fresh cilantro
- Coarse salt and ground pepper
Directions
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Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.
My salad is not as colorful as the photo, but I love the way it tastes! Fresh and light, perfect no cook side. We have so many zucchini...even the muffins are getting tiresome. This is delicious.
One of my favorite salads.
This recipe is DELICIOUS! I also added some diced jalapeno peppers which added additional flavor and just a little heat. Everyone loved it!