Ingredients

Makes 4 servings

　　1 1/2 pounds medium zucchini

　　1 1/4 teaspoons salt

　　1 cup fresh corn kernels (cut from 2 ears)

　　2 tablespoons fresh lemon juice

　　1/2 teaspoon sugar

　　1/4 teaspoon black pepper

　　1/4 cup extra-virgin olive oil

　　8 ounces grape or cherry tomatoes, halved lengthwise (2 cups)

　　1/4 cup thinly sliced fresh basil

　　Special equipment: an adjustable-blade slicer with julienne cutter or a julienne peeler

　　

Step 1

Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.

　　

Step 2

Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.

　　

Step 3

Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.

　　

Step 4

Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.

　　

Step 5

Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.