Zucchini, Tomato, and Corn Salad

Ingredients

• 0.3 teaspoon pepper black
• 2 cups cherry tomatoes halved lengthwise
• 0.3 cup basil fresh thinly sliced
• 1 cup corn kernels fresh (cut from 2 ears)
• 2 tablespoons juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 1.3 teaspoons salt 
• 0.5 teaspoon sugar 
• 1.5 pounds zucchini 

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• colander

Directions

1. Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
2. Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
3. Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
4. Cook corn in a small saucepan of boiling water until tender, about 3 minutes.
5. Drain, then rinse under cold water and pat dry.
6. Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking.
7. Add zucchini, corn, tomatoes, and basil and toss well.