Minted Zucchini and Fresh Corn Salad

From Weezie Mott Cooking School Serves 10-12.

Prep the following and set aside:
2 medium size sweet onions, finely chopped; such as Maui or Vidalia, etc.
2 large garlic cloves, finely chopped
4 pounds small firm unblemished zucchini, use dark green outside part only slcing off 1/4 inch think pieces on 4 sides of each zucchini (don't use middle, too much moisture)
Cut each piece of zucchini into 1/4 inch julienne (thin match like strips or small french fries)
1 1/2 teaspoons fresh oregano, finely chopped
1/3 cup white wine vinegar
3 Tablespoons well packed fresh mint leaves finely cut with scissors
1 1/2 cups corn kernels, pre-cooked and cooled (yellow corn looks better than white). Use frozen or canned corn if out of season or if corn isn't fresh.

Putting the salad together
In a large skillet heat on high:
1 Tablespoon olive oil
Add: 1/3 of the prepared zucchini julienne, toss then gently until lightly browned 3 - 5 minutes
Transfer to a large bowl.
Add another Tablespoon olive oil and another 1/3rd of the zucchini strips to skillet and repeat procedure until all zucchini julienne is cooked and transferred to bowl.

Reduce heat to medium-low and add the chopped onion to skillet.
Cover with small lid so onions can sweat with less air. Cook onions until soft.
Add the chopped garlic and cook covered another few minutes.
Do not allow garlic to brown.

Add the vinegar and oregano.
Simmer all ingredients together for 2 minutes, than pour them over the cooked zucchini julienne. (Turn heat up until liquid disappears, it may take more than 2 minutes.)
Blend in the thinly cut fresh mint.
Allow the mixture to cool completely.
Add the reserved corn kernels.
Taste and season with salt and pepper.

Arrange attractively on a large platter.
Garnish with fresh mint sprigs.

Recipe From:
Weezie Mott Cooking School
1630 Dayton Avenue
Alameda, CA 94501
http://weeziemott.weebly.com/

Weezie Mott is 90 and teaches cooking classes in her home in Alameda. She's an exceptional chef and instructor. This recipe was from the best cooking class I've ever taken.

From the kitchen of: Weezie Mott