Corn and Zucchini Salad

I like to make good use of the summer veggie selection while it lasts. I like to let the veggies be the star of the show. So I dress them simply with fresh herbs, lemon juice and extra virgin olive oil.

Serves 6

4 ears of fresh corn,kernels removed from the cob
2 large zucchini, cubed
4 green onions, thinly sliced
1 pint cherry tomatoes, halved
juice of 1 large lemon
4 tbsp extra virgin olive oil
6 leaves of fresh basil, chopped
salt and pepper

Invert a small bowl or custard cup inside a large salad bowl. Stand the corn on top of the inverted bowl. Holding the tip of the corn firmly, slice the kernels off of the cob right into the bowl. This is the best way I know of removing the kernels and keeping the majority of them inside the bowl. Add the rest of the ingredients, toss and serve.