Zucchini, Jagung, dan Salad Almond Panggang

Instructions

1. Gather your ingredients.
2. Remove husks from corn and carefully shave off the kernels. Set aside.
3. In a small dry frying pan, toast sliced almonds until toasted and fragrant. Be careful to stir them often—don’t forget about them! They can burn quickly. Set aside to cool.
4. Using a sharp knife or mandoline slicer, slice zucchini about ⅙-inch thick into long planks and then into bite-sized pieces, discarding the root and stem ends. Set aside.
5. In a small mixing bowl, combine lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
6. In a medium-sized serving bowl, combine Parmesan, zucchini, corn kernels, and almonds. Pour the dressing over the top and gently fold everything together. Serve chilled with extra salt and pepper, if desired.