Mexican Corn Salad

All the veggies in this salad - fresh corn, peppers, zucchini and onions - are chopped or diced, so the consistency is very much like salsa. Everything is sauteed in butter and then chilled, until ready to spoon onto a salad or into a warm tortilla with a dollop of sour cream.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 169 Calories

Ingredients

• 3 tablespoons butter
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 1 cup chopped zucchini
• 2 tablespoons chopped fresh cilantro
• 2 green onions, chopped
• ½ cup salsa
• 2 cups whole corn kernels, cooked

Recipe Instructions

Step 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.

Step 2

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