Seared Summer Squash Topped with Fresh Corn Salad

Inspired by the CSA box that David of Cooking Chat received last week - in conjunction with the podcast we recorded ahead of the Wine Pairing Weekend event on Saturday, August 13th - I made this dish to highlight his shares of summer squash, fresh corn, and cherry tomatoes.

With summer produce, it's so fresh that I try not do too much to it. In this case, I seared thick slices of summer squash - zucchini in my case, from one of my CSA farms - and topped it with a fresh salad made with raw corn kernels, ripe cherry tomatoes, and sea beans which add a beautiful burst of salinity.

It took an incredible amount of restraint to not just eat all the cherry tomatoes. I love popping them like candy. Truth be told: a fair amount went straight into my mouth while I made this recipe!

Ingredients serves 4

Seared Squash

2 large zucchini or squash sliced into thick coins
salt and pepper
olive oil
Also needed: griddle or skillet

Corn Salad

1-1/2 cups fresh corn kernels
1 cup diced cherry tomatoes
2 Tablespoons chopped sea beans (you can substitute fresh green beans and a sprinkling of sea salt) plus more for garnish
olive oil
vinegar
salt and pepper, as needed

Procedure

Corn Salad

Place all ingredients into a mixing bowl. Toss to combine and set aside.

Seared Squash

Heat olive oil to a shimmer on a griddle or skillet. Place slices in a single layer on the pan. Cook until you get a nice sear. Flip and sear again. You don't want to cook these too much that they get soft and mushy. You just want enough of the cut sides to have color.

Place seared squash slices on a serving platter. Top with corn salad. Serve immediately.

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