Each 1-cup serving about 94 calories and less than 1 gram fat.
- 1 fresh jalapeño chile
- 3 ears corn
- 3 large zucchini (about 1 1/4 pounds total)
- 1 tbsp. curry powder
- 3/4 cup chicken broth
- 5 scallions
- 1 tbsp. fresh lime juice
- Wearing rubber gloves, finely chop jalapeño with seeds. With a sharp knife cut enough corn from cobs to measure 1 1/2 cups. Remove peel in 1/4-inch-thick strips from 2 zucchini and cut peel into 1/4-inch dice. Coarsely chop cores and remaining zucchini.
- In a large nonstick skillet cook jalapeño, chopped zucchini (not dice), curry powder, and broth over moderate heat until zucchini is tender, about 5 minutes. In a blender or food processor puree mixture until smooth (use caution when blending hot liquids).
- Transfer mixture to skillet and add corn and zucchini dice. Cook salsa over moderate heat, stirring, until corn is just tender, about 5 minutes. Thinly slice scallions and stir into salsa with lime juice, tossing to combine. Season salsa with salt and pepper and serve warm.
Gooseberries Fresh Food Market