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

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

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

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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