Zucchini, Tomato, White Corn Salad
Created 7/25/12 and again on 8/9/12 and probably again and again
2 white corn on the cob, kernels cut from the cob with a knife
3 medium zucchini, diced
1 pint of cherry tomatoes, halved
2 tablespoons of freshly squeezed lime or lemon juice
1 tablespoon of honey or Agave
2 tablespoons of olive oil (optional)
2 tablespoons of fresh basil minced, about 10 basil leaves
Salt and pepper to taste
This salad can be assembled either hot or cold. I have done this both ways. I sautéed the corn and zucchini for a few minutes in 1 tablespoon of olive oil just to give the vegetables a nice bite of flavor. The sugars come out in the corn and the zucchini seems to have more flavor.
In a large bowl, combine the zucchini, corn, tomatoes and mix well. In another small bowl, combine the liquid ingredients and the balance of the olive oil - 1 tablespoon whisk well. Mix the liquid with vegetables, season with salt and pepper and add the minced basil. Toss gently and serve.