3-4 small zucchini and yellow squash
Fleur de sel and white pepper
Kernels from 4-6 ears of corn
3-5 tablespoons extra-virgin olive oil
1 bunch fresh basil
2 teaspoons butter
Cut the zucchini in half lengthwise and 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 basil, fleur de sel, and pepper. Add the zucchini to the corn, and heat briefly. Place the salad on a platter and serve immediately.