Ingredients

• About 1/4 cup EVOO – Extra Virgin Olive Oil
• 2 cloves garlic, grated or pasted
• Juice of 1 lemon
• 1/2 cup mint leaves, chopped
• A generous handful of flat-leaf parsley, chopped
• 1 pound firm zucchini, seeded if necessary and cut into 1/4-inch dice
• 2 ears of fresh corn on the cob, kernels scraped
• 3 to 4 scallions, whites and greens, finely chopped
• 1 small Fresno or Italian cherry pepper chili, seeded and finely chopped (optional)
• Salt and black pepper