Print Friendly, PDF & Email

I love zucchini and I always plant more than I need in my garden. As a result I am always looking for new ways to use it up! This is a new recipe for me this year! Serve this delicious salsa with tortilla chips or try it on top of grilled chicken breasts or fish. It’s got just the right amount of zip!Corn Zucchini Salsa

Ingredients:
3 medium zucchini, cleaned, trimmed and diced
1 ½ tsp salt
2 ears of yellow corn, husked and silk removed
4 Tbsp olive oil
2 large tomatoes, seeded and chopped
1 cup fresh lime juice (about 8 limes)
½ cup apple cider vinegar
2 jalapeno peppers, seeded and minced (wear rubber gloves)
¼ cup finely chopped scallions
3 cloves garlic, minced
¼ tsp freshly ground pepper

Ingredients for Corn Zucchini Salsa

Ingredients for Corn Zucchini Salsa

Toss the zucchini with the salt and sweat them for three minutes in a colander. Rinse and dry on paper towels.

Ingredients prepped and ready!

Ingredients prepped and ready!

Coat the corn with 2 tsp olive oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs.

Corn ready for the oven.

Corn ready for the oven.

Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic and pepper in a heavy saucepan. Bring to a boil and cook for 2-3 minutes.

Cook for 2-3 minutes.

Cook for 2-3 minutes.

Ladle into hot, sterile jars, cap and seal. Process in a boiling water bath canner for 15 minutes.

Corn Zucchini Salsa

Corn Zucchini Salsa

 

5 comments on “Corn- Zucchini Salsa

Jess on August 31, 2015 3:15 pm

Holy cow this sounds delicious! 🙂

Thanks for joining Cooking and Crafting with J & J!

Tracy @ Our Simple Homestead on September 3, 2015 8:03 pm

Looks like a great way to use up all these zucchinis that are still popping up everywhere!

Sally Olson on September 3, 2015 10:56 pm

Zucchini is so versatile. I love that it can be used in so many ways. You made salsa and I made chocolate zucchini muffins….then shredded several pounds to stick in the freezer for another day. Thanks for the recipe!

Nancy Wolff on September 4, 2015 1:52 am

Sally,
You’re right zucchini is so versatile. I love chocolate zucchini cake, and zucchini relish and now zucchini salsa!

Ivory on August 2, 2017 3:41 am

Oh my, this looks sooooo yummmmmmmy, and I can hardly wait to make some.

Leave a Reply

Your email address will not be published. Required fields are marked *

Never Miss a Post!

  • This field is for validation purposes and should be left unchanged.

Find Me

FACEBOOK
TWITTER
Pinterest
RSS

Nancy’s Archives

Linked to some of my favorite link parties!

Nancy On The Home Front