Zucchini, Tomato, and Corn Salad

• 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

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

zucchini, salt, fresh corn kernels, lemon juice, sugar, black pepper, extravirgin olive oil, grape, fresh basil, julienne cutter

Taken from www.epicurious.com/recipes/food/views/zucchini-tomato-and-corn-salad-106911 (may not work)