Our zucchini, well, it’s zucchini. Bountiful as in all years past, this prolific plant always calls out for a new treatment. Our corn is nearly finished for the year. We have eaten a fair share fresh off the stalk, made corn pucks (which will satisfy the craving for our own home-grown in the middle of winter), fed the smaller and not fully pollinated cobs to the turkeys, and we still have many cobs left. We enjoy both of these veggies, simply cooked or raw, but we also like to shake it up a bit…
I came across these little beasts at a fall fair in Lincoln County, Washington. They didn’t inspire me to take up zucchini carving or any such thing, but they did make me think about zucchini a little differently, and to try out some veg and flavor combinations that would shake up the dreary winter days ahead.
While on my quest for a flavor extravaganza I found a salsa recipe that places zucchini in the good company of corn, onion, garlic, tomato, jalapeno and lots of lime juice. The recipe can be found in the Preserving the Harvest cookbook. I modified it a little…more zucchini and corn, because I happen to have a lot of both at present; more garlic and jalapenos since I have lots of those too; and I doubled the amounts and ended up with 6 pint jars* to put away in the cold room.
*Since the cutting, slicing, chopping takes some time, I think that I will quadruple the recipe next time around, and end up with twelve (12) pint jars.
NOTE: I taste tested the mixture before canning it, and decided that it would be a great fresh salsa too. I am imagining it with beans and eggs tucked inside a corn tortilla with a side of avacado.
Here’s the recipe…
CORN & ZUCCHINI SALSA
You will need…
- Boiling-water-bath canner & pint jars (2-3 for these quantities – depending on the size of your “medium” zucchini)
- 3 medium zucchini, cleaned, trimmed & diced
- 1 1/2 teaspoon salt
- 2 ears yellow corn, husked, silks removed
- 4 Tablespoons olive oil
- 2 large tomatoes, seeded and chopped
- 1 cup fresh lime juice (8 medium limes)
- 1/2 cup apple cider vinegar
- 2 jalapeno chiles, seeded and minced (wear rubber gloves)
- 1/4 cup finely chopped scallions with tops
- 3 cloves garlic, minced
- 1/4 teaspoon freshly ground back pepper
- Toss the zucchini with the salt & “sweat” for 3 minutes in a nonreactive colander. Rinse and dry on paper towels. ( I let mine drip into a bowl)
- Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400°F oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs.
- Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy saucepan. Bring to a boil and cook for 2-3 minutes.
- Ladle into hot, clean jars. Cap and seal. Process in boiling-water-bath canner for 15 minutes. (Adjust for altitude, if necessary).
Give it a try!