Zucchini Corn Salsa
Healthy, hearty and in season, what more could you ask for? This recipe is so quick and easy its almost embarrassing. Nevertheless, the next time you are tasked with bringing a dish to a BBQ or summer party, you will now have a quickie in your back pocket. Also, no more ridiculous amounts of garden zucchini to figure out what to do with.
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Zucchini Corn Salsa
Ingredients
- 1 teaspoon olive oil
- 3 1/2 cups cubed zucchini or yellow squash (about 1 pound)
- 1 ½ cups of fresh corn
- 1 clove garlic
- 2 tablespoon chopped fresh cilantro
- 2 teaspoon fresh lime juice
- 1/4 teaspoon Herbes de Provence
- 1 jalapeno, seeded (optional)
- Chives (optional)
Instructions
- Heat nonstick skillet over medium-high heat for one minute.
- Add olive oil for one minute before adding zucchini, garlic and corn; cook, stirring occasionally, 4 to 6 minutes or until zucchini is crisp-tender.
- Remove from skillet to a serving bowl, add remaining ingredients, stirring gently.
- Chill covered for minimum of 15 mins
- Serve cold or at room temperature
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