• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 medium zucchini, peeled into ribbons
  • 4 ears of corn, cooked, cut from the cob
  • 1 cup cherry tomatoes, halved
    Garnish: additional basil and mint, crumbled Cotija cheese (optional)
  • 1/2 cup Greek yogurt
  • 1/2 cup lemon juice, freshly squeezed
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh basil, cut in a chiffonade
  • 1 tablespoon fresh mint, chopped
    salt and pepper, to taste
  1. Instructions
  2. Whisk together Greek yogurt, lemon juice, chopped garlic, olive oil, heavy cream, herbs and salt and pepper. Set aside.
  3. Peel zucchini into ribbons.
  4. Halve cherry tomatoes.
  5. Cook corn in boiling water for about 4-5 minutes. Drain and cool by running under cold water to stop the cooking process, and cut corn from the cobs.
  6. Toss the zucchini, cherry tomatoes and corn together; drizzle Lemon Yogurt dressing over the top.
  7. Top with additional chopped basil and mint and crumbled Cotija cheese, if desired.