Toss zucchini with the salt and sweat for 3 minutes in a non reactive colander. Rinse and dry on paper towel.
Coat the corn with 2 tsp of the oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes. Cool and cut off the kernals 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 to 3 minutes.
Ladle into hot, clean jars. Cap and seal. Process in a boiling water bath canner for 15 minutes.
two 1 pint jars.
Originally Submitted
9/15/2012
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