Friday, September 2, 2016

Grilled Corn- Zucchini Salsa with Sriracha

It is Labor Day weekend! Most people have barbecues that they are either going to or are hosting. If nothing, you may have guests coming over. Well, if nothing else, being that this is the last long weekend of the summer, you might want to put your feet up and just plain relax!

For all these occasions, I have the perfect dish for you! Something you don't have to sweat in front of the stove for and something you can put together in a jiffy. Yes, my Zucchini- Corn Salsa! Pair it with some tostitos or some healthy quinoa chips and a cold drink and you are all set! You can party alone or with a bunch of people!! This is a semi-homemade dish. You can also make it completely home-made! I was in a rush, therefore used readymade salsa. You can make the salsa from scratch, the recipe for which can be found here. You can also find this tomatillo salsa or salsa verde interesting.

Now let me tell you how to transform a mundane store-bought salsa into something amazingly healthy!

Servings: 8-10

Prep time: 5minsCook time: 10 minsTotal time: 15 mins


Zucchini: 1, medium-sized, diced small
Onion: 1 small, diced small
Olive oil: 1 tsp
Grilled Corn on the cob: 1, medium, shucked. ( you can also use canned corn kernels. If using the can, use 1 can , rinsed and drained).
Salsa: 1 jar, mild/medium spice level ( you can choose any brand and any spice level that you prefer.
Salt: a pinch
Black pepper: 1/4 tsp
Sriracha: 1 tbsp ( can adjust based on individual spice level)
Cilantro: 1 tbsp, finely chopped


Heat oil in a skillet on medium flame. Add the chopped onion. Sauté for 2-3 mins until the onion is wilted.

Now add the shucked corn kernels. Cook for a minute.

Add the diced zucchini. Cook for 1-2 mins.

Add  the salsa, Sriracha, salt &  pepper.  Mix and cook for 2 mins.

Garnish with fresh cilantro.

Keep chilled in the refrigerator until ready to use. Lasts for 7-10 days in the refrigerator.

Can be made ahead for a party.

Serve with chips of your choice.

I served with tostitos scoops and gluten free quinoa-black bean chips.


I am sharing this healthy version of salsa with my friends at Throwback Thursday #53, Fiesta Friday #135 and Saucy Saturday#59! Angie's co-hosts this week are Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen.

Cooking made easy:

If you do not have grilled corn, it is absolutely fine! I had some leftover grilled corn that I used.  You can make this delicious salsa with canned corn kernels or steamed corn on the cob. You can also use frozen corn kernels.

Other vegetables like peppers can be diced and added.

Tip for healthy living:

Physical activity is recommended for all ages and almost all physical conditions.  For adults, 30 mins of moderate exercise daily or 75 mins of strenuous exercise through the week is recommended. For kids 2-16 years of age, 60 mins of moderate exercise daily is recommended .

Food for thought:

Some cause happiness wherever they go; others whenever they go. Oscar Wilde

Please do share your thoughts. Your opinion matters!

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