3 medium zucchini (about 1 lb.), thinly sliced lengthwise on a mandoline
¼ cup coarsely chopped fresh basil
¼ cup coarsely chopped fresh parsley
¼ cup olive oil
¼ cup white wine vinegar
½ teaspoon crushed red pepper flakes
Freshly ground black pepper
4 oz. feta, crumbled (about 1 cup)
Directions
Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine, season with salt and pepper. Serve topped with feta.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms, if desired, basil, parsley, oil, vinegar, and red pepper flakes and toss to combine, season with salt and pepper. Serve topped with feta.
DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs, cover and chill. Bring to room temperature before using.
