Recipe: Eva Longoria's corn and zucchini salad
- 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
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.
From Aunt Elsa's Kitchen
To quickly and easily get the silk off an ear of corn, use a dry paper towel to brush downward on the cob.
Makes 6 to 8 servings.
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Excerpted from Eva's Kitchen by Eva Longoria and Marah Stets Copyright © 2011 by Eva Longoria and Marah Stets. Photograps Copyright © 2011 by Ben Fink. Excerpted by permision of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.