This salsa is one of my new summer favorites. I’m not a big fan of corn on the cob. It gets stuck in my teeth. On the other hand, I do love a juicy ear of sweet, fresh corn. But what to do with it? Make salsa. Of course, what else? Not your basic corn salsa, my version has a surprise ingredient born out of necessity to rescue the poor zucchini from from my fridge before it shriveled up and wasted away. I found it this afternoon hidden beneath a bag of carrots. Don’t worry, I didn’t add the carrots too (although they were pleading). Your kiddos will love the sweet flavor of this salsa, no need to disclose Zucchini’s whereabouts. Add a jalapeno to give it a kick for the adults and enjoy!
Fresh Corn & Vegetable Salsa
3 ears fresh corn, shucked
1/4 -1/2 c. fresh cilantro
1/4 c. red onion, diced
1/4 c. red bell pepper, diced
1/2 -3/4 c. raw zucchini, minced (I used half of one large zucchini)
1 1/2 T. green onion, chopped
10 cherry tomatoes, 1/4′d
1 sm. garlic clove, minced
1 sm. jalapeno, seeded and minced
1-2 sm. avocado, chopped (my husband is not a big fan of avocado so I used one, but would have preferred 2 or 3)
Kosher salt to taste
Cut corn from the cob and place in a medium bowl. I used two smallish ears and one large for approx. 2 – 2 1/2 c. kernels. Add other veggies and jalapeno, avocado last. Cover with dressing and a little pinch of kosher salt. Stir well. Taste and adjust acidity and sweetness as preferred.
1 t. EVOO
Juice of 1/2 lime
3/4 tsp. sugar
Place EVOO in a bowl, whisk in lime juice & sugar until combined. Pour over prepared veggies and stir.