Author Notes
Armed with a couple of ears of corn, a few grape tomatoes and a lone zucchini, I decided to dress this little salad with honey, lime and mint. Easily doubled or tripled and totally refreshing! —inpatskitchen
Ingredients
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1
small zucchini
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1 teaspoon
salt
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2
ears raw corn
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1 1/2 cups grape tomatoes
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2 tablespoons
honey
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1 tablespoon
extra virgin olive oil
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1 tablespoon
fresh lime juice
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2
large mint leaves
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Salt and pepper to taste
Directions
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Trim the ends of the zucchini and dice into 1/4 inch pieces. Toss with the teaspoon of salt and then place the mixture in a colander to drain for about 45 minutes. After that time, rinse thoroughly and drain well.
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Slice the kernels off the ears of corn. I like to do this in a large mixing bowl to avoid kernels flying all over.
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Slice the grape tomatoes in half and then combine them with the zucchini and corn.
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In a small bowl, whisk the oil, honey and lime juice together and then pour over the salad and toss.
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Slice the mint leaves thinly, stir into the salad and then season with salt and pepper. Chill before serving.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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