Corn and Zucchini Salad with Chives

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corn and zucchini salad

Easy, tasty side dish I had to share for corn and zucchini, perfect in Summer.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

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

Preparation

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. Add the cumin. 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.