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Corn and Zucchini Salad with Feta

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached.
From: bonappetit.com SERVES 8

4 ears of corn, husked
Kosher salt
4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandoline
8–10 zucchini blossoms, torn into large pieces (optional)
¼ cup coarsely chopped fresh basil
¼ cup coarsely chopped fresh flat-leaf parsley
1/3 cup olive oil
¼ cup white wine vinegar
½ teaspoon crushed red pepper flakes
Freshly ground black pepper
4oz. feta, crumbled (about 1 cup)

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.

DO AHEAD: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.