Two no-oven recipes in one week? You bet. And this one is so much easier than I originally thought it would be. When I first spotted this fresh veggie salad, reminiscient of my two favorite shades of Crayola crayons, I assumed I'd have to boil the corn before cutting it from the cob. You see, I come from a family that boils their corn, but I've also heard of grilling it, too. Then I read the recipe note again -- no boiling or cooking at all? Eating corn from the cob raw?! What are we, barbarians? We have fire! And ovens! I stuck my nose up slightly at this instruction and made it anyway.
And oh, am I glad my inner snob didn't win this war. The bright salad was so tasty. I actually think I prefer corn raw now, telling anyone who will listen that, did you know? You can eat corn raw! And if that makes me uncivilized, so be it. I'll just be in the corner, eating my salad with sans utensils (and probably making a mess), thank you.
The cool crunch of the corn and the thin tender zucchini was a perfect light side to accompany a main dish I'll write about later this week. In fact, I took some of it along with me to work for lunch because it was that good on its own. Simplicity is the key! Oh, and it was totally inexpensive and 1-2-3 quick. Because while some things deserve time and energy to be the shining star of a meal, the supporting cast need not be a huge production to be appreciated.
Raw Corn and Zucchini Salad
(adapted from Everyday Food)
-serves 6 as a side
3 ears of corn, husked and cleaned
2 medium zucchini, thinly sliced and quartered
2 tablespoons of fresh lime juice (about 1 lime)
2 tablespoons of extra-virgin olive oil
Ground black pepper
Carefully, using a sharp knife, cut off the corn kernels in sheets and place in large bowl (or plastic container with a lid, for tossing and storing later). Discard the cobs. Add the zucchini to the bowl, olive oil, and lime juice. Toss gently to break up the corn and coat the vegetables with dressing. Taste, seasoning with salt and pepper as you desire.