Corn zucchini and tomato salad
Jun 19 2020
u
15 mn
Corn mean summer to me... Especially when it is locally sourced and so fresh that I can eat it raw!!!! It is sweet and crunchy and makes the perfect summer side dish!
Ingredients
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Directions
Chop the shallot and sauté it with olive oil in a medium pan. Cut the zucchini an squash into small cubes and add it to the pan. Cook for for 5 minutes or so, you want to give a nice golden color but still crunchy!
Meanwhile cut the tomatoes and corn off the cob. Toss in large bowl with 2 tbsp of olive oil and lemon juice, add some salt and pepper to taste.
Once the zucchini and sauté are cooked add to the corn and tomatoes and sprinkle the fresh basil all over.
Serve and enjoy right away or keep it for later and have it a room temperature, both are delicious!!!