Corn and Zucchini Salsa

Made this tasty little salsa with zucchini, corn, and peppers from the garden. Found it in The Big Book of Preserving the Harvest, which suggests serving it with chips or grilled chicken breasts. I enjoy it in warm corn tortillas with black beans and a dollop of sour cream. Also dee-lish on a taco salad.

Corn and Zucchini Salsa

3 medium zucchini
1 1/2 t salt
2 ears yellow corn, husked
4 T olive oil
2 large tomatoes, seeded and chopped
1 c fresh lime juice (8 med limes)
1/2 c cider vinegar
2 jalapenos, seeded and minced
1/4 c finely chopped scallions with tops
3 cloves garlic, minced
1/4 t freshly ground black pepper

Toss zucchini with salt and "sweat" for 3 mins in a nonreactive colander. Rinse and dry on paper towels.

Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400-degree F oven for 30-40 mins. Cool. But 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 mins.

Ladle into hot, clean jars. Cap and seal. Process in a boiling-water bath for 15 mins, adjust for altitude, if necessary.

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Notes:

I took the kernels off the corn first and sauteed them.

I will use more than 2 jalapenos the next time I make this.

I froze instead of canned, so I didn't heat up the mixture at all.