Summer Squash and Sweet Corn Salad with Feta
From Bon Appetit, Ready in about 20 minutes; serves 8-10 - I made a much smaller batch.
4 ears of corn, husked
4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline
8–10 zucchini blossoms, torn into large pieces (optional)
¼ cup coarsely chopped fresh basil
¼ cup coarsely chopped fresh flat-leaf parsley
⅓ cup olive oil
¼ cup white wine vinegar
½ teaspoon crushed red pepper flakes - or a sliced fresh hot pepper from Anchor Run
Freshly ground black pepper
4 oz. feta, crumbled (about 1 cup)
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 desired, 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.