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Grilled
Zucchini and Fresh Corn With Baby Basil
CYRIL RENAUD of
Fleur
de Sel
Serves six.
6 small zucchini and
yellow squash
Fleur de sel and white pepper
Kernels from 18 very fresh bi-color ears of corn
5 tablespoons extra-virgin olive oil
1 bunch fresh baby basil
2 teaspoons butter
Cut the zucchini in half lengthwise, then make several shallow
slashes in each cut side. Season with salt and pepper, and
coat all over with olive oil. Barely cook the zucchini on
a hot grill pan (do not allow them to get soft). Slice into
1/2-inch chunks.
Bring 3 tablespoons of water to a boil in a saucepan,
and whip in the butter until emulsified. Add the corn, and
heat gently (do not bring to a boil; you want the kernels
crunchy and barely cooked). Stir in the baby basil, fleur
de sel, and pepper. Add the zucchini to the corn, and heat
briefly.
Place the salad on a platter, and serve immediately with
the lamb.
Renaud's | 
