Zucchini, Corn, & Red Cabbage Salad

It is time to use zucchini, corn, and cabbage. They are bursting with tenderness in the garden, at the farmers market, and in the grocery. This simple recipe is a stand alone salad, a salsa, or relish. It has crunch like a slaw, big flavors like a salsa, and a mellowness that accompanies anything.

The classic combo of lime, salt, chili, and cilantro play a key part in this recipe. Basils add another savory flavor to the mix. The combo is perfect with fish tacos, wonderful on top of a green salad, or great with chips.

Get these super fresh ingredients together and get started.

• 3 cup raw zucchini cut in 2-3 inch by 1 inch pencils, salted, and drained for 30 minutes

• 2 cups fresh corn, cooked and removed from cobb or 2 cups frozen corn defrosted

• 1 1/2 cup shredded red cabbage

• 5 green onions, sliced into 1/4 inch slices

• 1 serrano chili, finely diced

• 1 clove garlic, finely minced

• juice and zest 2 limes

• 3 tablespoons cilantro leaves

• 3 tablespoons basil, sliced into thin strips (chiffonade)

• salt and pepper to taste

First things first, cut you zucchini and toss it with 1 teaspoon of salt. Let the zucchini sit in a colander to drain for 30 minutes to remove excess liquid. In the meantime (if you are using fresh corn), add enough water to cover the corn in a pot, add a tablespoon of salt, and bring to a boil. Once the water is boiling, submerge the corn and cook for 1 minute. Remove the corn from the water and submerge in ice water. Once cool, remove the kernels from the cobb and place in a bowl. If you are using frozen corn, simply place it in a colander, run under cold water until defrosted, and allow to drain for 5 minutes.

Add the cabbage, onions, chilis, and garlic to the bowl with the corn. Once the zucchini has drained for 30 minutes, add it to the bowl and toss to combine.

Add the zest and juice of two limes, cilantro, and basil to the bowl along with a few good grinds of black pepper. Toss well to combine. Taste and add additional salt if needed.

Serve immediately or chili until ready to serve.