Recipe: Minted Zucchini and Sweet Corn Salad

MINTED ZUCCHINI AND SWEET CORN SALAD

3 tablespoons olive oil (preferably extra virgin), divided use
4 pounds small zucchini, cut into 2-by-1/4-inch julienne
2 medium onions, minced
2 cloves garlic, minced
1/3 cup wine vinegar, or more
1 1/2 teaspoons fresh oregano (or 1/2 teaspoon dried crumbled)
3 tablespoons minced fresh mint well packed (or 1 to 2 tablespoons dried)
1 1/2 cups fresh corn kernels
Salt and freshly ground pepper
Fresh mint leaves (for garnish)

Heat 1 tablespoon oil in heavy large skillet over high heat. Add 1/3 of zucchini and toss until lightly browned, 3 to 5 minutes. Transfer to a large bowl. Repeat with remaining oil and zucchini.

Reduce heat to medium low and add onions to skillet. Cover and cook until soft, about 10 minutes. Add garlic and cook 1 minute.

Stir in 1/3 cup vinegar and oregano; simmer 2 minutes. Pour over zucchini. Mix in mint. Let mixture cool completely.

Add corn to boiling water. When water returns to boil, drain corn and rinse with cold water; drain again. Cool.

Add corn to zucchini. Taste and add more vinegar if desired. Season with salt and pepper. Arrange salad on large platter. Garnish with additional mint leaves and sprigs and serve immediately.

Makes 18 servings
Source: The Best of Bon Appetit
From: SueA, CA