Charred Corn and Zucchini with Basil

I made this salad last weekend and couldn’t believe how delicious and flavorful the salad tasted with such few ingredients and simple process to make. I was shocked – in a good way! This salad was so yummy that when we served it to our party of 4, I went back for seconds….and it was gone. I guess I”ll just have to make it again real soon.

First, cut the corn off your husks, I used 4 small/medium size ears of corn *Tip: place a small inverted bowl inside a larger bowl. Cut the end of the husk off so you have a nice, flat surface and place on the inverted bowl. Slide your knife down the husk and the kernels will fall into the larger bowl. This contains the mess – if you don’t use the bowl, the kernels tend to fly everywhere.

 

Next, chop one red onion and cut one zucchini into thin slices. Place all ingredients into a skillet on medium high heat in a couple Tbs of olive oil.

 

Add salt and pepper, stir once, and WALK AWAY. This is the only hard part of this recipe. You have to leave the ingredients alone in the pan to get their char. Don’t touch…

 

In the meantime chop your basil, about a dozen or so leaves.

 

Place the basil in a bowl and once your veggies have a nice char after 10 to 15 minutes, place them in the bowl with the basil. The basil will wilt a little as you incorporate. Serve warm, enjoy!

Let me know what you think of this salad after you try it, you will be as pleasantly surprised as I was.