3 medium zucchini, cleaned, trimmed, and diced

1 1/2 tsp salt

2 ears  yellow corn, husked, silks removed

4 tablespoons olive oil

2 large tomatoes, seeded and chopped

1 cup fresh lime juice (8 medium limes)

1/2 cup cider vinegar

2 jalapeno chiles, seeded and minced

1/4 cup finely chopped scallions with tops

3 cloves garlic, minced

1/4 tsp freshly ground pepper

Toss the zucchini with the salt and “sweat” for 3 minutes in a nonreactive colander. Rinse and dry. Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400 degree oven for 30-40 minutes. Cool. Cut off the kernels and scrape the cobs. Combine the zucchini, corn, remaining oil, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, and pepper in a heavy saucepan. Bring to a boil and cook for 2-3 minutes. Ladle into hot, clean jars. Cap and seal. Process in a boiling-water-bath canner for 15 minutes. From Preserving the Harvest by Carol Costenbader