Mexican Corn Salad
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Butter2 cups
Corn Kernel (whole, cooked)1 cup
Zucchini (chopped)1 cup
Salsa2 tbsps
Cilantro (chopped fresh)Directions:
1
In a heavy large skillet, melt the butter over medium-high heat
2
Add the corn, bell pepper, zucchini, green onions and jalapeno pepper
3
Saute until vegetables are tender, about 6 minutes
4
Remove from heat and refrigerate vegetables until chilled
5
Add salsa and chopped cilantro to vegetable mixture
6
Stir and season with salt and pepper to taste