Directions:
- 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.
- Each 1-cup serving about 94 calories and less than 1 gram fat. Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.87 Kcal (318 kJ) | ||
| Calories from fat | 8.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 1% | |
|---|---|---|---|
| Sodium | 175.75mg | 7% | |
| Potassium | 361.82mg | 8% | |
| Total Carbs | 15.96g | 5% | |
| Sugars | 2.66g | 11% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 3g | 6% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 1.5mg | 8% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 50.17 Kcal (210 kJ) | ||
| Calories from fat | 5.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Sodium | 116.21mg | 7% | |
| Potassium | 239.24mg | 8% | |
| Total Carbs | 10.56g | 5% | |
| Sugars | 1.76g | 11% | |
| Dietary Fiber | 2.2g | 13% | |
| Protein | 1.98g | 6% | |
| Vitamin C | 13.8mg | 35% | |
| Iron | 1mg | 8% | |
| Calcium | 18.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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