Name: Corn and Zucchini Salsa
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Ingredients: 1 zucchini (chopped); 1/2 cup chopped onion; 1 clove of garlic (minced); 2 cups corn; 1 cup tomatoes (chopped); 1 to 2 jalapeños (seeded and diced); 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice

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Corn and Zucchini Salsa is a perfect summer recipe to use up those tomatoes, zucchinis and corn. It is delicious on everything, especially salads, chicken, or fajita tacos.

I LOVE pico de gallo. I put it on everything. When I am trying to lose weight I literally put it on every dish. It is so versatile. It can be a dip or an appetizer or a garnish. It is healthy yet delicious. So when I had some extra corn and zucchini, it seemed only natural to me to make a salsa.

You need some corn, (preferably fresh, but frozen or canned would work) fresh tomatoes, 1 fresh zucchini, 1 jalapeño, 1 onion, and a clove of garlic. Sauté the zucchini, onions, and garlic in a little olive oil. In a medium bowl, add the corn, chopped tomatoes, chopped jalapeño, and zucchini, onions, and garlic. Toss and add chopped cilantro as a final touch.

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Corn and Zucchini Salsa

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Corn and Zucchini Salsa is a perfect summer recipe to use up those tomatoes, zucchinis and corn. It is delicious on everything, especially salads, chicken, or fajita tacos.

Course: Appetizers, Sides

Servings: 8

Author: Michele @ Flavor Mosaic

Ingredients

1 zucchini chopped
1/2 cup chopped onion
1 clove of garlic minced
2 cups corn
1 cup tomatoes chopped
1 to 2 jalapeños seeded and diced
1/4 cup chopped fresh cilantro
1 tablespoon lime juice

Instructions

In a skillet over medium heat, add a little olive oil and sauté the zucchini, onion, and garlic for just a couple of minutes. Remove from heat.
In a medium bowl stir together the corn, tomatoes, jalapeños, zucchini mixture, and cilantro. Squeeze lemon juice over the top. Cover with plastic wrap and refrigerate for an hour before serving.

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