Curried Corn And Zucchini Salsa Recipes

CURRIED CORN AND ZUCCHINI SALSA

Curried Corn and Zucchini Salsa image

Categories Condiment/Spread Pepper Low Fat Curry Corn Zucchini Summer Jalapeño Gourmet

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

1 fresh jalapeño chile
3 ears corn
3 large zucchini (about 1 1/4 pounds total)
1 tablespoon curry powder
3/4 cup chicken broth
5 scallions
1 tablespoon fresh lime juice

Steps:

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.

PAN-FRIED ZUCCHINI WITH FRESH CORN

Pan-Fried Zucchini With Fresh Corn image

Provided by Pierre Franey

Categories easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 medium-size zucchini, about 1 1/4 pounds
2 ears fresh corn
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1/4 teaspoon ground cumin
1/2 cup coarsely chopped fresh scallions
3 tablespoons finely chopped parsley

Steps:

Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams

CURRIED ZUCCHINI CORN FRITTERS

Curried Zucchini Corn Fritters image

These delicious little fritters are a great way to use up end-of-summer zucchini and corn! Delicious with raita or plain yogurt with a little chopped mint mixed in.

Provided by DCKatie

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

3 cups shredded zucchini
2 ears fresh corn, kernels cut from cob
¼ cup finely chopped onion
¼ cup all-purpose flour
1 teaspoon curry powder
1 large egg, beaten
salt and ground black pepper to taste
¾ cup olive oil for frying, or as needed

Steps:

Squeeze excess moisture from shredded zucchini and combine with corn kernels, onion, flour, and curry powder in a bowl. Stir in egg until thoroughly combined and season with salt and black pepper.
Heat olive oil to a depth of about 1/8 inch in a large nonstick skillet over medium-high heat. Drop batter, 1/4 cup at a time, into hot oil and flatten fritters gently with a spatula. Cook until golden brown on both sides, 3 to 4 minutes per side.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 19 g, Cholesterol 46.5 mg, Fat 6.1 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 1.1 g, Sodium 34.4 mg, Sugar 3.6 g

CURRIED CORN

Curried Corn image

A unique and delicious way to serve corn!

Provided by lewis718

Categories Side Dish Vegetables Corn

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons butter
2 cups frozen corn
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
½ teaspoon curry powder
½ cup sour cream
salt and ground black pepper to taste

Steps:

Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g

CORN ZUCCHINI SAUTE

Corn Zucchini Saute image

This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.-Sylvia Sonnenburg, Sonnenburg, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3/4 cup chopped sweet onion
3 tablespoons olive oil
2 garlic cloves, minced
3 medium zucchini, quartered lengthwise and sliced
1 plum tomatoes, seeded and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1/4 cup water
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 256 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 535mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

RAW CORN AND ZUCCHINI SALAD

Raw Corn and Zucchini Salad image

This salad pairs well with steamed fish, sauteed shrimp or scallops.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

3 ears corn, husks and silks removed
2 medium zucchini, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh cilantro
Coarse salt and ground pepper

Steps:

Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.

Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g

CORN FRITTERS WITH SPICY ZUCCHINI SALSA

Corn Fritters with Spicy Zucchini Salsa image

Provided by Andrea Bemis

Categories Tomato Appetizer Side Bake Vegetarian Lunch Corn Zucchini Fall Summer Healthy Cilantro Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups cherry tomatoes, halved lengthwise
1 1/2 cups diced zucchini
1 medium red onion, diced, divided
3 large cloves garlic, finely chopped
1 jalapeño chile, seeded and diced
1/2 teaspoon sea salt, divided
1 1/2 tablespoons extra-virgin olive oil
Olive oil cooking spray
1/2 cup chopped cilantro, divided
2 tablespoons fresh lime juice, divided
1 cup all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon baking powder
1 egg
2 cups corn kernels (thawed if frozen)

Steps:

Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.

ZUCCHINI AND CORN

Zucchini and Corn image

This is a tasty way to reduce your zucchini supply. It is a nice colourful addition to any table (especially now (fall) when zucchini abound).

Provided by Tebo3759

Categories Corn

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, chopped
2 cloves garlic, minced
2 tablespoons oil
4 medium zucchini, cubed
2 cups corn, frozen or canned
1 cup salsa
salt and pepper
1 cup monterey jack cheese, shredded

Steps:

Cook onion and garlic in oil until softened.
Add all ingredients except the cheese.
Place in a greased 6 cup casserole dish.
Sprinkle cheese on top.
Bake at 350 for about 30 minutes or until bubbly.

Nutrition Facts : Calories 211.1, Fat 11.3, SaturatedFat 4.3, Cholesterol 16.8, Sodium 383, Carbohydrate 23.1, Fiber 3.9, Sugar 6.2, Protein 8.9

ZUCCHINI CORN SAUTE

Zucchini Corn Saute image

I enjoy ethnic cooking. So I usually serve this quick side dish with baked chile relenos and diced fresh tomatoes. It's also good with a Moroccan-type meal. -Barbara Lundgren of New Brighton, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4-1/2 cups sliced zucchini (1/4-inch slices)
1/4 cup diced onion
1 tablespoon olive oil
1-1/2 cups fresh or frozen corn, thawed
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper

Steps:

In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.

Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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