Corn Zucchini Salad

This is really good! It is quite versitile and can be served hot or cold.

2 – 3 ears of corn, grilled (or 1 ½ cups frozen corn)

2 Tablespoons olive oil

1 Tablespoon butter

1 garlic clove, minced

½ cup sweet onion, diced

4 cups zucchini, diced small

¼ teaspoon dried oregano

¼ teaspoon dried thyme

Juice from 1 lime (or 2 Tablespoons lime juice)

Salt and coarse ground black pepper to taste

If using frozen corn, pre-heat oven to 450°. Line a baking sheet with foil. Place corn in colander and run under warm water to thaw. Pat dry with paper towels. Place corn in a bowl and toss with 1 Tablespoon of olive oil, salt and pepper coating thoroughly. Cook in oven for 5 minutes. Stir and cook for an additional 5 minutes. (If using grilled corn, season with olive oil, salt and pepper before grilling. Cut off the cob when finished.)

Heat 1 Tablespoon of olive oil and butter in a large skillet over medium high heat. Add minced garlic and cook, stirring frequently, for about 1 minute. Add onion and cook for about 3 – 4 minutes until translucent. Add zucchini, oregano and thyme. Cook for 3 – 4 minutes, stirring occasionally until zucchini is tender and cooked though. Remove the skillet from the stove and stir in lime juice. Let sit for 1 minute.

In a large bowl, combine corn and zucchini. Toss to combine. Add salt and pepper to taste.

Can be served warm, at room temperature or cold.

Note: This recipe can be doubled easily for large gatherings.