Corn and Zucchini Salad

Name: Corn and Zucchini Salad
Yield: makes 6 to 8 servings
Ingredients: 5 ears of corn, shucked; 1 tablespoon unsalted butter; 2 cups 1/4-inch diced zucchini; 1/2 teaspoon kosher salt; 1/4 cup finely chopped red onion; 1 1/2 tablespoons apple cider vinegar; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon ground black pepper; 1/2 cup chopped fresh cilantro or basil

December 9, 2011

I love learning new things every time I eat a dish or step into a kitchen or take a cooking class. I was thrilled to discover Maite Gomez-Rejón’s program in Los Angeles called ArtBites, which combines art history and the culinary arts in classes that begin with viewing a collection at a local museum and end in the kitchen. I took a class called “Dining in the Aztec Empire,” in which Maite taught us modern ways to use ingredients that would have been used in what is now central Mexico during the fourteenth through sixteenth centuries. I learned this recipe, which uses the ancient ingredients corn and squash, in that wonderful class.

Recipe notes

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