Curried Corn and Zucchini Salsa – a delicious recipe with jalapeno chile, corn, zucchini, curry powder, chicken broth, scallions. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Wearing rubber gloves, finely chop jalapeno with seeds.
2
With a sharp knife cut enough corn from cobs to measure 1 1/2 cups.
3
Remove peel in 1/4-inch-thick strips from 2 zucchini and cut peel into 1/4-inch dice.
4
Coarsely chop cores and remaining zucchini.
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
In a blender or food processor puree mixture until smooth (use caution when blending hot liquids).
7
Transfer mixture to skillet and add corn and zucchini dice.
8
Cook salsa over moderate heat, stirring, until corn is just tender, about 5 minutes.
9
Thinly slice scallions and stir into salsa with lime juice, tossing to combine.
10
Season salsa with salt and pepper and serve warm.
146
kcal
Calories
2
g
Fat
15
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 fresh jalapeno chile, 3 ears corn, 3 large zucchini (about 1 1/4 pounds total), 1 tablespoon curry powder, and more.
Yes, Curried Corn and Zucchini Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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