Serves 8

6 cups yellow and white corn kernels

1½ cups zucchini, diced

1 cup grape tomatoes, halved

1 red bell pepper, diced

1 jalapeño pepper, minced

1 small sweet onion, finely chopped

¼ cup cilantro, minced

Juice of 2 limes

½ teaspoon cumin

Salt to taste

• If corn is fresh, cook until just crisp and tender. If frozen, thaw.

• Toss together corn, zucchini, tomatoes, bell pepper, jalapeño pepper, onion, and cilantro.

• Drizzle lime juice over mixture and fold until blended.

• Sprinkle with cumin and salt to taste. Cover and refrigerate.

Salsa Savvy

Black beans or black-eyed peas can be substituted for corn in this salsa recipe. To make fruit salsa, toss diced peaches or mangoes with minced onion, peppers, cilantro, and lime juice.