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Categories:
corn unsalted butter zucchini kosher salt red onion apple cider vinegar extra-virgin olive oil ground black pepper fresh cilantro
Viewed: 21 - Published at: 10 years agoIngredients
- 5 ears of corn, shucked
- 1 tablespoon unsalted butter
- 2 cups 1/4-inch diced zucchini
- 1/2 teaspoon kosher salt
- 1/4 cup finely chopped red onion
- 1 1/2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped fresh cilantro or basil
Method
- Prepare a large bowl of ice water and set aside.
- Bring a large pot of water to a boil.
- Add the corn to the boiling water, cover, and remove from the heat.
- Let stand 3 to 5 minutes.
- Drain and immerse the corn in the ice water to stop the cooking.
- When cool, cut the kernels off the cob, cutting close to the cob.
- Place the kernels in a large bowl.
- In a small skillet over medium heat, melt the butter.
- Add the zucchini and a pinch of salt and cook, stirring, until tender, about 4 minutes.
- Add the zucchini to the bowl with the corn.
- Add to the bowl the red onion, vinegar, oil, remaining salt, and pepper.
- Just before serving, toss in the herbs.
- Taste, adjust the seasoning as needed, and serve cold or at room temperature.
- To quickly and easily get the silk off an ear of corn, use a dry paper towel to brush downward on the cob.
