Quick Zucchini "Pickles" With Summer Corn and Mint
Raw zucchini and summer corn pair with fresh torn mint leaves in this sweet and tangy summer side.
- Six small zucchini
- Six ears of fresh summer corn
- One medium sweet onion, such as vidalia
- 1/2 cup mint leaves, gently torn
- 1/2 cup of white wine vinegar
- 1 tablespoon of honey
- 2 tablespoons of olive oil
- Sea salt and freshly ground pepper to taste
Slice zucchini into 1/8 in thick rounds.** Using a corn stripper or paring knife, gently remove kernels from the cob. Halve the onion and slice thinly.
In a large mixing bowl, whisk vinegar, honey and olive oil until combined; add salt and pepper to taste. Toss dressing with zucchini, corn and onion and refrigerate for at least one hour and up to seven days. Before serving, bring to room temperature, drain excess liquid and toss with fresh torn mint.
**I generally use as few tools as possible in the kitchen due to space limitations and a general aversion of the hand-washing that is usually involved with same, however a mandolin slicer is invaluable for tasks such as these as not only do the zucchini rounds come out perfectly uniform, but it is an enormous time saver.