Summer Zucchini Corn Salsa

I stumbled upon this zucchini corn salsa recipe last summer when my garden was overflowing with fresh zucchini and I needed a new way to use it up. The combination of sweet corn and crisp zucchini with a tangy lime dressing quickly became my go-to side dish for grilling season. Trust me, this salsa is so addictive that you’ll find yourself eating it straight from the bowl with tortilla chips!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 15-20 g
• Fat: 40-48 g
• Carbohydrates: 65-75 g

Ingredients

For the salsa:

• 3 ears corn (husked and kernels sliced off the cob)
• 10 oz zucchini
• 15 oz black beans (rinsed and drained)
• 1 1/4 cups tomatoes (diced into 1/2-inch pieces)
• 1/4 cup red onion (finely diced)

For the dressing:

• 3 tbsp cilantro
• 1/4 cup vinegar (apple cider vinegar preferred)
• 2 tbsp lime juice
• 5 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin

Step 1: Prepare the Vegetables

• 10 oz zucchini, diced
• 5 tbsp olive oil
• 1/4 cup red onion, finely diced
• 3 tbsp cilantro, chopped
• 1 1/4 cups tomatoes, diced into 1/2-inch pieces
• 15 oz black beans, rinsed and drained

While you want fresh, bright flavors in this salsa, I find that lightly cooking the zucchini removes excess moisture and gives it a subtle sweetness that balances the raw elements.

Cut the zucchini into small 1/4-inch dice to match the other ingredients.

Heat the olive oil in a skillet over medium-high heat and sauté the diced zucchini for 6-7 minutes, stirring occasionally, until it's tender and lightly golden.

Transfer to a bowl and set aside to cool.

While the zucchini cooks, dice the red onion finely and chop the cilantro, then measure out the tomatoes (diced into 1/2-inch pieces) and have the rinsed black beans ready.

Step 2: Prepare the Corn

• 3 ears corn, husked and kernels removed

Fresh corn kernels are essential for this salsa's sweet flavor and crisp texture.

Remove the husks from the corn ears and use a sharp knife to carefully cut the kernels off the cob, working from top to bottom and rotating the cob as you go.

You should have about 3 cups of kernels total.

Step 3: Make the Vinaigrette

• 1/4 cup apple cider vinegar
• 2 tbsp lime juice
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin

In a small bowl, whisk together the apple cider vinegar, lime juice, and remaining olive oil (this should be about 1 tablespoon left over from Step 1).

Add the salt, garlic powder, and ground cumin, then whisk until fully combined.

The acid and oil should emulsify slightly and the spices should dissolve evenly throughout.

Taste the vinaigrette and adjust seasoning if needed—I like to add an extra pinch of salt to bring out all the flavors of the other ingredients.

Step 4: Combine and Finish

• corn kernels from Step 2
• cooked zucchini from Step 1
• 15 oz black beans
• 1 1/4 cups tomatoes, diced
• 1/4 cup red onion, finely diced
• 3 tbsp cilantro, chopped
• vinaigrette from Step 3

In a large bowl, combine the corn kernels from Step 2, cooked zucchini from Step 1, black beans, diced tomatoes, red onion, and cilantro.

Pour the vinaigrette from Step 3 over the mixture and gently toss everything together until evenly coated.

Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld—I find this resting time really helps the vinaigrette penetrate all the vegetables and creates a more cohesive dish.

Serve with tortilla chips, as a topping for grilled meats, or with warm bread.