Mexican Corn Salad Recipe

Ingredients
<br>- 3 tablespoons butter
<br>- 2 cups whole corn kernels, cooked
<br>- 1 red bell pepper, diced
<br>- 1 cup chopped zucchini
<br>- 2 green onions, chopped
<br>- 1 jalapeno pepper, seeded and minced
<br>- 1/2 cup salsa
<br>- 2 tablespoons chopped fresh cilantro
<br><p></p>Directions
<br>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.
<br>step 2: Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
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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
- 1/2 cup salsa
- 2 tablespoons chopped fresh cilantro

Directions
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.

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