As you might be able to tell, I’m loving sweet summer corn and using it in as many recipes as possible while it’s in season! One of my favorite ways to eat corn is to have it straight off the grill, but unfortunately, that’s not possible to do in my little San Francisco kitchen without setting off the smoke detector. Charring corn over a searing-hot pan is the next-best thing, and I love using this technique to create a tasty summer zucchini salad with corn. Add in some fresh basil and ahh — you’ve got summer in a bowl.
Also — I learned something new about zucchini when I made this recipe! I love zucchini, but it usually ends up watery and mushy after sautéing it. Zucchini can give off a ton of liquid if not cooked properly, resulting in a mushy pile in some zucchini broth. The trick to un-watery zucchini? A super super hot pan. Try this zucchini salad with corn recipe and see if it works for you, too!
Adapted from The Food Lab by J. Kenji López-Alt