|Ears of corn||4|
|Zucchini squash||1 Cup (16 tbs), diced|
|Olive oil||3 Tablespoon|
|Tomatoes||3 Medium, diced|
|Serrano chili||1 , seeded and minced|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, diced|
|Lime juice||2 Tablespoon|
|Liquid smoke flavoring||2 Teaspoon|
|Tomato sauce||8 Ounce (1 Can)|
Boil corn for 2-3 minutes; cut off cob.
In a skillet, saute squash in olive oil until squash is bright green, but still crisp.
Remove from heat; add remaining ingredients.
Mix well and refrigerate.
Excellent served with chips, broiled or grilled fish or chicken.