Submitted by Pat Baker
Prep 10 min plus standing time Serves 4
- 2C fresh corn kernels (from 3-4 ears) (best in summer when corn is sweet)
- 2 1/2C diced zucchini and/or yellow summer squash (about 12 oz)
- 1 tsp lime zest plus 2T lime juice (from 1 lime)
- 3T extra-virgin olive oil
- 2T chopped cilantro
- 1/2 tsp coarse salt
- Pepper
- Sliced fresh red chile for garnish (optional)
Toss corn with zucchini, lime zest and juice, oil, and cilantro in a serving bowl. Season with salt, plus pepper to taste. Let stand 20 min. before service. Garnish with chile, if using.