Recipe for August 29, 2010
Here’s a “last call” for a corn and zucchini recipe just in case you haven’t had enough of both. Easy and delicious.
3 ears corn*, husks and silks removed
2 medium zucchini*, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper
1. Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine. Serves 4.
* Ingredients can be found at the market