Corn Salsa



I’ve been making this fresh corn salsa several times a week for the past month or so. We love it in bean and rice bowls, burritos, tacos, or over a bed of greens. It is simple, and for those of you growing zucchini in your summer gardens, it is a great way to use up your zucchini once you’ve got more than you know what to do with!


You can also add diced tomatoes to this or some black beans and make it a meal!


I hope you will give this a try! It is delicious!


Ingredients:

1 medium zucchini, diced small

1 bell pepper, diced small

1 garlic clove, minced

2 C frozen corn, thawed

½ jalapeño pepper, seeded, stemmed, and chopped super fine

¼ C finely chopped onion

½ C finely chopped cilantro

1-2 avocados, diced small

Juice of 1 lime

Salt and pepper to taste


Method:

  1. Combine all of the ingredients in a bowl and enjoy!


Notes: I like to chop the zucchini, bell pepper, and avocado to be about the same size as a kernel of corn.


Here are some recent images of how I've eaten this corn salsa. Also, as a side note, I've been enjoying some papaya, mango, and honeydew, on my Mexican salads with this corn salsa and my creamy cilantro dressing from my cookbook.




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