Grilled Zucchini Corn Salsa
Allow me to introduce you to my latest obsession … actually, I already introduced you, but I fear you may not have noticed because I made the introduction as a topping for another dish, and I have to apologize for that. This beautiful grilled salsa is finding its way into so many crevasses in my life that it very much needs its own post. It features three of my favorite summer veggies: zucchini, sweet corn, and fresh garden tomatoes. Oh but let’s not forget the peppers … both the sweet ones and the hot ones. This salsa is a celebration of them all. It is more substantial than your typical salsa so it makes the perfect addition to soooo many things. You can sprinkle it on with great abandon because with every spoonful it’s adding veggies and spice, health and TASTE to your food.
For example: this salsa + scrambled eggs + cheese + tortillas makes for an oh-my-gosh-this-is-amazing breakfast quesadilla. I first enjoyed this quesadilla on a camping expedition at folk fest after morning yoga. I needed some protein and the rest of the campers were having french toast and fruit. The french toast looked great, but that wasn’t going to cut it for me. I needed some eggs and cheese and SPICE! … I scrambled me an egg and pulled out my roasted salsa and cooked up a breakfast quesadilla in no time. I couldn’t eat the whole quesadilla on my own, though … I shared with my friend and her son at folk fest and we all reveled in it. But then things got even wilder … add bacon and some cheesy potatoes and/or some breakfast sausage and yeah that totally became a team event at work. I just HAD to share this amazing breakfast experience with my coworkers and you should have seen the mile-high-loaded breakfast quesadillas they put together. They were a sight to behold. Everyone else polished off their breakfast quesadillas … what a wimp I am! I could only eat half of mine.
And then there was a taco salad I made that was totally doused with this salsa … where the salsa really took over the salad. One of my coworkers caught me about to eat my salad and told me I couldn’t just EAT that, he said … it was a work of art! I need to take pictures of it first. Nope, I didn’t. I just ate it. And thoroughly enjoyed every bite of it with absolutely no regrets. I’ve been meaning to re-create that taco salad at home and take photos, but haven’t gotten around to that meal yet. There is still time!
This yummy salsa is delicious on fish tacos too. That was our first introduction: perhaps you missed it. I first shared this salsa with my cilantro pesto fish tacos … that was the oven-roasted version of this salsa. You don’t necessarily need to use the grill to make this salsa: you CAN make it in the oven. If you roast the veggies uncovered, it will be a drier salsa. If you do the foil packet, there’s more moisture. You can use grilled corn in this recipe as well … if you want extra smoky corn flavor, go for it! (Just don’t forget to cut the kernels off the cob first.)
Whether you grill it or roast it, this salsa is also great simply scooped up with chips too. I mean, it IS salsa, after all. There’s not much this colorful little salsa can’t conquer.
- 1 Tablespoon olive oil
- 2 - 4 cloves garlic, peeled and chopped
- 1 1/4 cups chopped fresh zucchini
- 3/4 cup chopped onion
- 2 small sweet peppers
- 1 - 2 jalapeno peppers
- 1 - 4 fresh garden tomatoes and/or a bunch of smaller tomatoes
- 3/4 cup cooked corn (or frozen, thawed)
- 1/4 teaspoon cumin
- 1/4 - 1/2 teaspoon salt
- About 1/4 cup chopped cilantro leaves
- Get the coals started going on the grill.
- In a medium mixing bowl, toss together zucchini, garlic, onion and olive oils to coat them all lightly with oil. Make a foil packet by making a double layer of aluminum foil on the bottom, then pouring this veggie mixture over and spreading it out, leaving a good edge on all sides. Top with another layer of foil and roll up the edges tightly to seal.
- Grill on the grill until the veggies are perfectly tender. When done, pull from the grill and let cool a bit.
- Meanwhile, set the peppers and tomatoes on the grill too, and turn them occasionally to brown/char all sides of the peppers and tomatoes. The tomatoes will be done faster than the peppers. Remove them from the grill when the skin is cracking on all sides.
- Set the tomatoes and peppers in a bowl or pyrex container and cover until they cool off a bit, then you should be able to pull the skins off most of the tomato and peppers and pull the seeds out of the middle of the peppers.
- Chop the tomatoes and peppers into little bits and stir them together with the zucchini mixture in that mixing bowl. Stir in the cooked corn, cumin, salt, and cilantro. Adjust seasonings to taste. Enjoy immediately or refrigerate leftovers in an airtight container in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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