Ingredients
1
cup fresh corn kernels (cut from 2 ears)
1/4
cup extra-virgin olive oil
8
oz grape or cherry tomatoes, halved lengthwise (2 cups)
1/4
cup thinly sliced fresh basil
Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler
Directions
1.
Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
2.
Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
3.
Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
4.
Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
5.
Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.
7.
Salad (without dressing and basil) can be made 4 hours ahead and kept, covered, at room temperature
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