Corn And Squash Salsa
|Diced onion||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Yellow crookneck squash/Yellow zucchini||1 1⁄2 Cup (24 tbs), diced to the size of corn kernels|
|Unsalted butter||1 Tablespoon|
|Marjoram sprigs||4 Large (Fresh, 2 Sprigs For Garnish)|
|Roma tomatoes/1/4 cup sun dried tomatoes in oil, drained and diced||5 , oven roasted and diced|
|Minced marjoram||1 Teaspoon (Fresh)|
In a saute pan, cook the onion and water together over low heat, covered, for 10 minutes.
Cut the corn kernels from the cobs with a sharp knife (about 1 1/2 cups).
Add to the saute pan together with squash, butter, and 2 sprigs marjoram.
Cook for 5 minutes longer, until the vegetables are soft and the liquid has evaporated.
Discard the marjoram and transfer to a mixing bowl.
Add the tomatoes, marjoram, and salt and thoroughly combine.
Chill before serving.
Garnish with 2 fresh marjoram sprigs.