Date: Wed, 02 Aug 1995 15:20:09 MDT
From: jane waddell (email@example.com)
from "The Great Salsa Book" by Mark Miller.
Corn and Squash Salsa
2 T diced onion
1/4 c water
2 ears corn
1 1/2 c yellow squash, diced to size of corn kernels
2 large sprigs fresh marjoram
5 Roma tomatoes, oven roasted and diced (or use red
bell peppers, roasted and skinned and diced)
1 t minced fresh marjoram
1/3 t salt
Saute onion in water over low heat, covered for 10
min. Cut the corn kernels from the cobs with a sharp
knife. Add to saute pan along with squash and sprigs
of marjoram. Cook for 5 min., until vegetables are
soft and water has evaporated. Discard marjoram.
Transfer to bowl. Add tomatoes or peppers, marjoram,
and salt and stir well. Chill before serving.