2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
Salt and pepper, to taste
2 medium zucchini
2 medium yellow squash
2 ears cooked sweet corn
¼ cup chopped fresh cilantro
1/2 red onion, sliced
2 medium ripe avocados, peeled, pitted, and sliced
1/2 cup queso fresco (Mexican cheese)
1. In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste.
2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again.
3. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob, cutting close to the cob. Discard cobs. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
4. Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!
Note-you can find queso fresco at most grocery stores. I like to buy it at our local Mexican market. If you can't find it, use feta cheese.
Editor's note: I prefer my squash blanched and it is fairly easy to do. Boil water in a medium saucepan. Once boiling, carefully add the strips of squash and blanch for 20 seconds. Immediately drain into a colander and run cold water to rinse and cool down. Proceed with the recipe.