Oh zucchini, let me count the ways… julienned, coined, grilled, sauteéd, stuffed, kabob-ed, gratin-ed, muffin-ed, pancake-d… (I know I’m missing a few)… Right now, my zucchini method of choice is the simple ribbon. Just raw. Tossed into salads. I mean, how pretty are they? (Also – how pretty are those plates!?)
I very often make corn recipes where frozen corn will suffice – but not this time. This is the time of year where my midwestern roots shine through and I say – you need to get your hands on some fresh corn. And then don’t cook it too much.
I grilled my corn so that some of the kernels charred while the others remained crispy and raw. It’s a delicious mix of textures especially when paired with creamy avocado, briny capers, and bright herbs. (Ok, now I’m starving and wishing I had saved some leftovers for lunch).
You can serve this on a big platter at your next summer gathering, pack it up for lunch, or serve it like I did – small-plate-style on these Victorian Emblem Tapas Plates, from Q Squared. (Also pictured is this Peony Salad Plate)
Check out Q Squared and the rest of their beautiful things. Love and Lemons readers will receive 20% off! (enter code: LOVEANDLEMONS)
This post was created in partnership with Q Squared NYC. All content, ideas, and words are my own. As always, thank you for supporting the sponsors that keep us cooking & sharing!
