I scooped up the bunch, a small handful of mint and a few ears of corn and I lugged them home to make this recipe, which I'd bookmarked from The Kitchn a few weeks back. Now I don't know about you, but I find that shaving corn is always a messy process in my kitchen. I know that there are fancy shmancy corn shavers out there, but I just don't think that they deserve valuable drawer space in my kitchen, so I improvise. I usually pick out a nice wide bowl, put an inverted glass into the middle of that, stand my corn on the glass and use my knife to shave the kernels off. That way the bowl catches 98% of the flying kernels and the mess is at a minimum.
Adding zucchini boosts up the veggie appeal and a few pieces of bacon adds a great smokey flavor, making for a great side dish.
Corn and Zucchini Salad with Chives and Bacon
adapted from The Kitchn
2 small zucchini, diced
Sea salt and freshly ground black pepper
3 strips of bacon
4 ears sweet corn, kernels shaved off
1 cup minced chives
1/2 cup chopped mint
- 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 fry the bacon strips until crispy. Remove the bacon, crumble and set aside. Pour off some of the grease, leaving about a tablespoon or two in the pan. Add the corn kernels and cook over medium heat, stirring frequently, until they are tender or about 5 minutes.
- Drain any excess water off the zucchini (I didn't have very much liquid, but you might) and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender or about 3 minutes.
- Remove from the heat, stir in the crumbled bacon and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
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