Wednesday, June 17, 2015

Warm salad of corn, zucchini and tomato

We have so many zucchinis in our vegetable garden, I decided to make this yummy, healthy warm salad. My recipe is based on this recipe, but I changed a few things. Ingredients: 2 ears corn, husks and silks removed • 1 1/2 tbs olive oil • 2-3 medium zucchinis, halved lengthwise and thinly sliced • 3 garlic cloves, minced • Hot pepper, halved, seed removed, chopped • 20-25 cherry tomatoes, halved • Salt and pepper • 1/2 cup of chopped parsley • 1/2 cup of chopped cilantro • 1/2 cup torn basil Directions: 1. Cut the tip of each corn. Using a sharp knife, slice downward to release kernels. 2. In a large saucepan, heat olive oil. Add zucchini and garlic and cook, tossing, until bright green, about 3 minutes. Add corn and hot pepper, cook, tossing, about 3 minutes. Add tomatoes, cook, tossing, about 2 minutes. Stir in parsley and cilantro, cook, tossing for 1 minute. Add salt and pepper. Remove from heat and stir in basil. Bon appetite.


  1. That looks delicious! Still too early here for local produce, but I see I'm going to have to try to make it this weekend!

    1. Very easy and very yummy. Great as a side dish and even for pasta. I made it twice in a row and it was delicious. Let me know how it came out.