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?

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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

Cuisine: Mexican

Keyword: Corn, corn and zucchini salsa, corn salsa

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

1. 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.
2. 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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