Corn and Zucchini Salad with Feta | Corn and Zucchini Saute

Ingredients

4 ears of corn, husked

Kosher salt

4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline

8-10 zucchini blossoms, torn into large pieces (optional)

1/4 cup coarsely chopped fresh basil

1/4 cup coarsely chopped fresh flat-leaf parsley

1/3 cup olive oil

1/4 cup white wine vinegar

1/2 teaspoon crushed red pepper flakes

Freshly ground black pepper

4 ounces feta, crumbled (about 1 cup)

 Preparation

Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.

Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta