Zucchini and Corn Salsa

Prep: 15 Cook: 8 minutes

Serves:Makes about 4 cups

By Heather McDougall
This is delicious served with black beans and corn tortillas. For a special treat add chopped avocado.


  • 1 tbsp vegetable stock
  • 3 1/2 cups cubed zucchini (about 1 pound)
  • 1 cup frozen whole-kernel corn
  • 1 tbsp chopped fresh cilantro
  • 1 tsp lime juice
  • salt and pepper to taste


Heat a large nonstick skillet over medium-high heat. Add stock, zucchini and corn and cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender. Remove from heat, and stir in cilantro and remaining ingredients.