Corn and Courgette Salad with Feta

Ingredients for Corn and Courgette Salad with Feta

• 4 ears of corn, husked

• Kosher salt

• 4 small courgette (about 675g), thinly sliced lengthwise on a mandoline

• 8-10 courgette blossoms, torn into large pieces (optional)

• 1/4 cup coarsely chopped fresh basil

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 1/3 cup olive oil

• 60ml white wine vinegar

• 1/2 teaspoons crushed red pepper flakes

• Freshly ground black pepper

• 110g feta, crumbled (about 240ml )

Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.

Cut kernels from cobs and place in a large bowl. Add courgette, courgette blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.

Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.