Fresh Corn Salad
By Audrey Plant
Ingredients
6 ears corn, shucked
2 zucchinis
1-pound (1 bunch) asparagus
5 radishes, sliced
2 shallots, diced
Juice of ½ fresh lemon
3 tablespoons extra virgin olive oil, plus 2 tablespoons for grilling
¼ teaspoon fresh cracked black pepper
¼ teaspoon kosher salt
Instructions
1. In a large bowl, place a small bowl facing down, inside large bowl. Place the end of the ear of shucked corn onto small bowl. Using a knife cut down each side of the ear of corn, letting the larger bowl catch the kernels. Repeat steps until all 6 ears of corn are cut. Set aside.
2. Cut zucchini lengthwise and brush with olive oil. Toss asparagus with olive oil. Place zucchini and asparagus on a grill or grill stove stop pan on medium-high heat for 4-5 minutes. Or until there are grill marks, both should be bright green. Quickly remove both and set aside to cool.
3. On a large cutting board, slice cooled zucchini into quarters and asparagus
into 1 ½ inch pieces. Slice radishes into ½ inch discs and dice shallots.
4. Using a large spoon, fold in zucchini, asparagus, radishes and shallots to corn. Squeeze lemon juice and drizzle olive oil directly over the bowl. Season with salt and pepper. Serve immediately or refrigerate for up to three days.
Notes:
1. Be sure to only “quick” grill zucchini and asparagus. By only quickly grilling for marks and a bright green color, the vegetables will still have a slight crunch.
2. Using fresh corn adds brightness to the dish with the kernels bursting with sweetness.
