Mexican Corn Salad recipe

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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
½ cup salsa
2 tablespoons chopped fresh cilantro

Nutrition Info

169.3 calories
carbohydrate: 20.3 g
cholesterol: 22.9 mg
fat: 9.8 g
fiber: 3.9 g
protein: 4 g
saturatedFat: 5.6 g
servingSize: -
sodium: 273.3 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

4 servings

Recipe Note

I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.

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