Mexican Corn Salad

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This salsa or salad is perfect on a warm summer's day!

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Chicago

Time needed

10 min preparation + 10 min cooking

Ingredients

  • 3 tablespoons butter
  • 2 cups whole corn kernels, cooked
  • 1 red bell pepper, diced
  • 1 cup chopped zucchini
  • 2 green onions, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup salsa
  • 2 tablespoons chopped fresh cilantro

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Directions

In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled. Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

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