RECIPE BY MONA TALBOTT BON APPÉTIT AUGUST 2014

Ingredients

  • 4 ears of corn, husked
  • Kosher salt
  • 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
  • 8-10 zucchini 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
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 ounces feta, crumbled (about 1 cup)

Preparation 

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 zucchini, zucchini 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. Serves 8.