It's nearly the end of the summer, and we are scarfing down all the sweet corn we can get our hands on before it disappears. So we are sending you off to your long Labor Day weekend with a double dip of sweet corn recipes. First, Dana's caramelized corn with tomatoes and bacon, and now this quick sauté with another summer staple: zucchini.
Sweet corn is one of those foods that only tastes good this time of year; the rest of the year it seems drier, less flavorful. This quick, warm salad is an easy, last-minute side dish for a summer meal of steak or grilled chicken. It only needs one pan, and you can cook it up in a snap. It's also a lovely combination of flavors: The crisp, slightly bitter zucchini, the garlicky chives, the warm and tender sweet corn.
Corn and Zucchini Salad with Chives
2 small zucchini, diced Kosher salt and freshly ground black pepper Olive oil 1 tablespoon unsalted butter 4 ears sweet corn, kernels shaved off 1 cup minced chives 1/2 cup chopped mint, plus sprigs to garnish
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.
Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.
Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.