I've recently discovered fresh uncooked corn. It is quite divine! When it's perfectly in season it's so sweet and crisp, so I decided to make a play on the recipe found here on Foodie Crush using the best of the best for the end of summer season. Perfect for a romantic dinner for two in the backyard or even a solo lunch! Yumm-o! Ingredients1 small or medium zucchini 1 small or medium yellow squash 1 ear of corn, shucked and cleaned, with the kernels cut off the cob (I used two) 1 ounce goat cheese (I used feta) Lemon-Basil Vinaigrette (recipe below) Red pepper flakes Kosher salt and freshly ground black pepper A few leaves of fresh torn basil *optional: A few tablespoons of toasted pine nuts For the Lemon-Basil Vinaigrette ½ cup good olive oil 3 tablespoons fresh lemon juice 1 tablespoon fresh basil, chopped 1 teaspoon Dijon mustard 1 clove minced fresh garlic Kosher salt and freshly ground black pepper to taste InstructionsFor the Salad With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons . Place the ribbons in a bowl.  Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil. For the Lemon-Basil Vinaigrette Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste. Enjoy! M xx