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 combines art history and the culinary arts in classes that begin with viewing a collection at a local museum and end in the kitchen. I took a class called “Dining in the Aztec Empire,” in which Maite taught us modern ways to use ingredients that would have been used in what is now central Mexico during the fourteenth through sixteenth centuries. I learned this recipe, which uses the ancient ingredients corn and squash, in that wonderful class.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil. Add the corn to the boiling water, cover, and remove from the heat. Let stand 3 to 5 minutes. Drain and immerse the corn in the ice water to stop the cooking. When cool, cut the kernels off the cob, cutting close to the cob. Place the kernels in a large bowl.
Step 2
In a small skillet over medium heat, melt the butter. Add the zucchini and a pinch of salt and cook, stirring, until tender, about 4 minutes. Add the zucchini to the bowl with the corn.
Step 3
Add to the bowl the red onion, vinegar, oil, remaining salt, and pepper. Just before serving, toss in the herbs. Taste, adjust the seasoning as needed, and serve cold or at room temperature.
from aunt elsa’s kitchen
Step 4
To quickly and easily get the silk off an ear of corn, use a dry paper towel to brush downward on the cob.
