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+ servings

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
Calories 50kcal


  • 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


  • 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.


Calories: 50kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 1mg