Corn Zucchini Salad with Basil

Ingredients:

• 1 1/2 lb medium zucchini
• 1 tsp salt
• 1 cup corn kernels, cut from cob
• 2 TBS fresh lemon juice
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 8 oz cherry or grape tomatoes
• 1/4 cup thinly sliced fresh basil

Using a mandoline or julienne peeler, cut zucchini lengthwise into very thin strips, turning to avoid core (discard core). Toss zucchini strips with 1 tsp salt and let drain in a colander set over a bowl, covered and chilled, for one hour. Rinse and gently squeeze handfuls of the zucchini to remove excess water. Pat dry with paper towels.

Cook corn in small saucepan of boiling water until tender (about 3 minutes). Drain, rinse under cold water, and pat dry with paper towels.

Whisk together lemon juice, sugar, and pepper in medium bowl. Add olive oil in a slow stream, whisking. Add zucchini, corn, tomatoes and basil. Toss and serve.