• 6 ears of corn (in a pinch, if you can’t get fresh corn on the cob, use 4 cups frozen corn kernels)
• 1 tablespoon unsalted butter
• 2-3 pieces of zucchini, washed and diced into 1/4-inch size pieces to fill 2 cups
• 1 small or 1/2 medium-large red onion, diced into 1/4-inch size pieces to fill 1/2 cup
• 2 Tablespoons apple cider vinegar
• 3 Tablespoons olive oil
• dash pepper
• 1/2 teaspoon salt
• ½ cup fresh basil leaves, sliced into 1/4-inch-wide strips

Leave the skin on the zucchini when you dice it for added color and nutrition.  Dice the vegetables first, then cut the basil into strips with a sharp knife or kitchen shears and store basil strips in a Ziploc bag in the refrigerator.  Prepare the rest of the salad as follows, adding the basil just before serving.

Prepare a large bowl of iced water and set aside.
Bring a large pot of water to boil. Add the corn to the boiling water, cover, and remove from the heat. Let stand for 5 minutes. Remove the hot, corn with tongs and immerse the corn in the ice water. When cool, cut the corn off the cobs and discard cobs.

Place the corn kernels in a large bowl.

Melt the butter in a large non-stick frying pan and stir-fry the zucchini until tender – about 4 minutes. Add the zucchini to the corn and toss lightly to combine vegetables. Add the onion, vinegar, oil, salt, and pepper to the vegetables in the bowl.
Just before serving, add the basil and toss all the ingredients.
Serves 6 – 8.

Recipe from Carlyn’s friend and interior designer:

Martha P. Holmes,  ASID

owner, MPH Designs