The accent here is on summer. You need summer corn, with every kernel as fresh as a bubble of sunlight. Then throw in the rest of the crunchy vegetables from a summer garden. The cumin vinaigrette accents the nuttiness in the corn and the subtle aromatics that you get only in fresh-picked vegetables.
Ingredients
- 12 cups fresh corn kernels (from about 24 ears)
- 3 small zucchini, quartered lengthwise, seeded, and diced
- 24 cherry tomatoes, quartered
- 1½ cups diced hothouse (seedless) cucumber (¼-inch dice)
- 12 red radishes, cut into small dice
- ¾ cup chopped fresh flat-leaf parsley
- Freshly ground black pepper, to taste
- ¾ cup Cumin Honey Vinaigrette
How to Make It
- Bring a large pot of lightly salted water to a boil over high heat. Add the corn and cook until just tender, 1 minute. Drain in a colander, then run under cold water to stop the cooking. Drain again, pat dry, and place in a large bowl.
- Add the other vegetables to the corn, then add the parsley and pepper and toss to mix. Just before serving, toss with the vinaigrette.
