Any fancy corn holders, those decoratively 'cute' handles that attach by stabbing into the ends of the hot cob, are optional because we have fingers that act as the same holders.

By now, we know to avoid slathering the cooked corn in bacon grease. I recall when I was younger that it was the lubricant of choice of the then older generation, along with plenty of salt and pepper.

I now prefer it "straight up" -- that is, minus any butter or salt. I can't say I go as far as the salesperson from Gritt's farm who, one summer at Capitol Market, was demonstrating how "candy-like" their corn was by eating it raw. Give it a few minutes steaming time for me.

Today's recipe, which has lycopene and vitamin C written all over it, is another idea for fresh corn that also takes advantage of vegetables that likewise are currently on hand in our farmers' markets.

Note that the zucchini and onion are roasted, which intensifies flavor. The same can be achieved by sautéing, but roasting allows you to put it in a low oven and forget it without standing and stirring. I wanted to remove the fresh onion potency by roasting it. You could roast the pepper too, or all the veggies, even the corn, if desired.

The salad has a crisp, clean vinaigrette to mellow the ingredients instead of a binding mayonnaise. That makes it capable to withstand a covered-dish affair in the hot sun.

Reach Judy Grigoraci at ...@suddenlink.net.

Fresh Corn Salad

Makes 6 to 8 servings.

1          small zucchini

1          small onion

2          ears fresh corn, husks and silk removed

1/4       cup chopped orange bell pepper (or any color)

10        grape tomatoes, halved

2          tablespoons chopped fresh parsley

Salt and pepper to taste

One      avocado (reserved until serving time)

Vinaigrette:

1          tablespoon rice or white wine vinegar

1/4       teaspoon pepper

1/8       teaspoon salt

3          tablespoons olive oil

SLICE zucchini and onion into quarters; drizzle with a little olive oil; roast at 325 degrees until tender.

COOK corn on cob in boiling water 4 minutes; drain. CUT corn from cob and place in bowl.

CUT roasted zucchini into bite-size pieces; thickly slice onion; add to corn with bell pepper, tomatoes, parsley and seasoning to taste.

WHISK vinaigrette ingredients; pour over corn mixture, tossing to coat.

REFRIGERATE covered. May be made 24 hours in advance.

DICE and add avocado at serving time; toss gently and serve.

Nutrition information: (1/8 recipe) 120 calories; 80 calories from fat; 9 grams fat; 1.5 grams saturated fat; zero milligrams cholesterol; 10 milligrams sodium; 9 grams carbohydrates; 3 grams fiber; 2 grams protein.