Zucchini Ribbons, Tomato and Corn Salad
The Ohio corn has been really good this year! As you can see I have been experimenting with corn, I usually enjoy it on the cob but recently have been adding it to pasta’s and salads. I created a salad with ribbons of zucchini, fresh cherry tomatoes and a little corn off the cob. I made it for the Bunco ladies and it was a hit, very refreshing and summery. This a great potluck dish, since it is served at room temperature.
Zucchini Ribbons, Tomato and Corn Salad
1 zucchini, cut into ribbons either with a Madeline or vegetable peeler, 2 cups
¾ teaspoon sea salt
¼ cup minced green onion
1 cup fresh corn, cooked, cooled and cut off cob
3 cups quartered cherry tomatoes
Fresh ground black pepper
¼ cup Extra Virgin Olive Oil
½ cup ribbon cut basil
Toss zucchini ribbons with salt, let sit 30 minutes and then pour off water. Doing this softens the zucchini and leaches out the water. If your onion is hot or too oniony tasting, soak it in cold water for 5 minutes and then drain, this will make it milder.
Toss zucchini, onion, corn and cherry tomatoes. Add some fresh ground black pepper to taste, the extra virgin olive oil and basil; toss gently until thoroughly combined. Serve at room temperature. This is also good on grilled steak or chicken.
