This time of year is always my favorite - and not just because I'm by the pool! It's the time when our local Farmer's Market is overflowing with fresh produce. I adapted this simple recipe from a version I had at a new local restaurant, Adele's. And you know me, I had to put my little Cuban spin on it!
You can make it how you wish - with more or less jalapeño pepper for heat, but whatever you do, trust me when I tell you that the mix of fresh mint and cilantro is key!
4 small zucchini
2 ears corn
1-2 fresh jalapeño peppers
¼ cup fresh cilantro leaves, lightly packed
½ cup fresh mint leaves, lightly packed
½ cup shaved Manchego cheese (or Parmesan)
juice of one lemon
juice of one lime
¼ tsp cumin
¼ tsp smoked paprika
¼ tsp ground coriander
1 tsp sea salt
1 tsp sugar
¼ cup olive oil
Trim the ends off the zucchini and using a mandolin or vegetable peeler, cut into thin ribbons. Remove the husk and silk from the corn and cut the kernels from the cob. Thinly slice the jalapeño pepper (two if you like a little more heat). Transfer the cut zucchini, corn and jalapeño peppers to a large bowl. Roughly chop the mint and cilantro and add to vegetables. Add cheese and toss all ingredients to combine.
Mix dressing by combining the juice of lemon and lime, olive oil and remaining seasonings with a whisk. Pour over vegetables and toss to combine. Serve and enjoy!