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.
With which dish will you serve the Corn and Zucchini Salsa?
- 1 zucchini, chopped
- ½ cup chopped onion
- 1 clove of garlic, minced
- 2 cups corn
- 1 cup tomatoes, chopped
- 1 to 2 jalapeños, seeded and diced
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- 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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