Minted Zucchini and Sweet Corn Salad
Source of Recipe
The Best of Bon Appetit
List of Ingredients
3 tablespoons olive oil, preferably extra virgin
4 pounds small zucchini, cut into 2x1/4inch julienn
2 medium onions minced
2 cloves garlic minced
1/3 cup wine vinegar, or more
1 1/2 teaspoons fresh oregano, or 1/2 teaspoon dried crumbled
3 tablespoons fresh mint well packed (or 1-2 Tbls dried) minced
1 1/2 cups fresh corn kernels
salt and freshly ground pepper
Recipe
Heat 1 tablespoon oil in heavy large skillet over high heat. Add 1/3 of zucchini and toss until lightly browned, 3 to 5 minutes. Transfer to a large bowl. Repeat with remaining oil and zucchini. Reduce heat to medium low and add onions to skillet. Cover and cook until soft, about 10 minutes. Add garlic and cook 1 minute. Stir in 1/3 cup vinegar and oregano; simmer 2 minutes. Pour over zucchini. Mix in mint. Let mixture cool completely. Add corn to boiling water. When water returns to boil, drain corn and rinse
with cold water; drain again. Cool.
Add corn to zucchini. Taste and add more vinegar if desired. Season with salt and pepper. Arrange salad on large platter. Garnish with additional mint leaves and sprigs and serve immediately.
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