Zucchini Corn Salad

Ingredients

• 2 corn cobs
• Salt
• sugar
• 2 zucchinis
• 2 Spring Onions
• 4 tbsp olive oil
• 1 lemon (juice)
• 0.5 tsp honey
• Pepper (freshly ground)
• a handful basil
• 80 g Parmesan

Instructions

1. 1.

   Cook the corn in a pot with a pinch of salt and sugar for about 15 minutes until tender. Drain, rinse under cold water, and cut the kernels off the cob with a knife.

2. 2.

   Wash the zucchinis, trim the ends, and slice them lengthwise into thin ribbons or dice them finely. Briefly blanch in boiling salted water so they become slightly soft, then rinse and drain well.

3. 3.

   Wash and trim the spring onions, then cut them into rings.

4. 4.

   Whisk together the olive oil, lemon juice, honey, salt, and pepper to make a dressing.

5. 5.

   Combine the corn, zucchini, spring onions, and dressing in a bowl. Taste and adjust seasoning, then divide onto plates.

6. 6.

   Slice the basil into strips and sprinkle over the salad with grated parmesan.

7. 7.

   Serve with ricotta on the side if desired.