Raw Corn and Zucchini Salad

courtesy of Martha Stewart

Ingredients

3 ears corn, husks and silks removed
2 medium zucchini, thinly sliced
2 T. fresh lime juice
2 T. extra virgin olive oil
2 T. chopped chives, basil, or any other herb you like
coarse salt and freshly cracked black pepper, to taste

Directions

Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs, or freeze, saving up until you have enough to make a rich corn stock for a soup this winter. Transfer kernels to a medium bowl. Addzucchini,lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.

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