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Corn And Squash Salsa

Meal.Mates's picture
Ingredients
  Diced onion 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Corn ears 2
  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)
  Salt 1⁄3 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Corn

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