Corn and  Zucchini Salad with Scallions or Chives

  • 2 small zucchinis, diced
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • 1 tablespoon unsalted butter
  • 4 ears sweet corn, kernels shaved off
  • 1 cup minced chives or scallions
  • 1/2 cup chopped mint, plus sprigs to garnish

Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes. Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes. Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.

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