Curried Corn and Zucchini Salsa

1. 1

   Wearing rubber gloves, finely chop jalapeno with seeds.

2. 2

   With a sharp knife cut enough corn from cobs to measure 1 1/2 cups.

3. 3

   Remove peel in 1/4-inch-thick strips from 2 zucchini and cut peel into 1/4-inch dice.

4. 4

   Coarsely chop cores and remaining zucchini.

5. 5

   In a large nonstick skillet cook jalapeno, chopped zucchini (not dice), curry powder, and broth over moderate heat until zucchini is tender, about 5 minutes.

6. 6

   In a blender or food processor puree mixture until smooth (use caution when blending hot liquids).

7. 7

   Transfer mixture to skillet and add corn and zucchini dice.

8. 8

   Cook salsa over moderate heat, stirring, until corn is just tender, about 5 minutes.

9. 9

   Thinly slice scallions and stir into salsa with lime juice, tossing to combine.

10. 10

    Season salsa with salt and pepper and serve warm.

* Per serving · 4 servings · Values may vary.