This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 4 cups

　　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

　　

Step 1

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.

　　

Step 2

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).

　　

Step 3

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.

　　

Nutrition Per Serving

Each 1-cup serving about 94 calories and less than 1 gram fat.

　　#### Nutritional analysis provided by Gourmet