Corn and Zucchini Salad
I love learning new things every time I eat a dish or step into a kitchen or take a cooking class. I was thrilled to discover Maite Gomez-Rejón’s program in Los Angeles called ArtBites, which...
Ingredients
- 5 ears of corn, shucked
- 1 tablespoon unsalted butter
- 2 cups ¼-inch diced zucchini
- ½ teaspoon kosher salt
- ¼ cup finely chopped red onion
- 1½ tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground black pepper
- ½ cup chopped fresh cilantro or basil
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