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Mexican Corn Salad


Ingredients

3 tablespoons butter

3 tablespoons butter

2 cups whole corn kernels, cooked

2 cups whole corn kernels, cooked

1 red bell pepper, diced

1 red bell pepper, diced

1 cup chopped zucchini

1 cup chopped zucchini

2 green onions, chopped

2 green onions, chopped

1 jalapeno pepper, seeded and minced

1 jalapeno pepper, seeded and minced

½ cup salsa

½ cup salsa

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh cilantro

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.

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.

Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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