Corn and Squash Salsa
Ingredients:
- 2 Tbsp diced onion
- 1/4 cup water
- 2 ears corn
- 1 1/2 cup yellow squash, diced to size of corn kernels
- 2 large sprigs fresh marjoram
- 5 Roma tomatoes, oven roasted and diced (or use red bell peppers, roasted and skinned and diced)
- 1 Tbsp minced fresh marjoram
- 1/3 Tbsp salt
Preparation:
Sauté onion in water over low heat, covered for 10 min. Cut the corn kernels from the cobs with a sharp knife.
Add to sauté pan along with squash and sprigs of marjoram. Cook for 5 min., until vegetables are soft and water has evaporated. Discard marjoram. Transfer to bowl. Add tomatoes or peppers, marjoram, and salt and stir well.
Chill before serving.
Servings:Source: Jane Waddell
Submitted by: Recipe Group Member
Date: Aug 2, 1995
