Eva Longoria shared this recipe on tv, my mom made it, and now my family is obsessed. Ive only ever made it with cilantro, never basil. Its a great way for me to use the sweet corn I freeze at the end of summer too. Its good by itself, or as a garnish to tacos, etc! Bonus points; Its healthy! Ingredients 5 ears of corn, shucked 1 tablespoon unsalted butter 2 cups 1/4-inch diced zucchini 1/2 teaspoon kosher salt 1/4 cup finely chopped red onion 1-1/2 tablespoons apple cider vinegar 2 tablespoons extra virgin olive oil 1/2 teaspoon ground black pepper 1/2 cup chopped fresh cilantro or basil Directions 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. 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 corn. 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. styleathome/food-and-entertaining/recipes/recipe-eva-longoria-s-corn-and-zucchini-salad/a/34803
Posted on: Thu, 03 Apr 2014 16:15:51 +0000
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