Corn and zucchini are two of our mid-Summer touchstones and they combine in this recipe for a simple, satisfying salad. The recipe is basic; embellish with thin slices or matchsticks of carrots or beets, add cubes of cheese, and/or cooked white beans if you like, but there is something so summery about corn, zucchini, and fresh herb  that I usually make this salad as written.

If raw corn and zucchini do not appeal to you, simply combine the two in a steamer basket and steam for a few minutes or blanch in a pot of boiling water. Drain, and proceed with the recipe.

A tip for raw zucchini: If you like, and have half an hour before mealtime, slice the zucchini, place in a colander, and add some salt, a teaspoon, say. Let it stand for half an hour, quickly rinse, and dry off. The texture of the zucchini improves, and also eliminates some of the chalkiness in raw zucchini.

2 c corn kernels
2 c thinly sliced zucchini or summer squash
1/4 c chopped scallion, optional
2 T (fresh) lime or lemon juice; or white wine vinegar
2 – 3 T extra-virgin olive oil, or to taste
2 – 3 T fresh chopped herb
1 small jalapeño, seeded and thinly sliced, or 1/4 t red pepper flakes or chile powder, optional
salt and pepper, to taste

1. Combine all ingredients in a serving bowl. Toss well to combine. Taste for seasonings. Serve.