Prep time: 25 minutes
Total time: 30 minutes
2 ears corn, shucked
12 ounces|340 grams cherry tomatoes, halved
2 ounces|60 grams toasted sunflower seeds
3 tablespoons olive oil
2 medium zucchini
1 ounce|30 grams parmesan cheese
kosher salt and freshly ground black pepper, to taste
- Cut the kernels from the ears of corn and transfer to a bowl with the tomatoes, sunflower seeds, and olive oil.
- Using a Y peeler, shave the zucchini into ribbons and add them to the bowl. Shave the parmesan and toss it in there, too. Squeeze in the juice from the lemons, season with salt and pepper, and toss to combine. Transfer to a serving platter and serve.
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