Mexican Corn Salad

Mexican Corn Salad

34
Barrett 0

"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."

Ingredients 46 m {{adjustedServings}} servings 169 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks
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See how to make a fresh tomato, mushroom, and mozzarella salad.

Quick Creamed Curried Corn

This rich, creamy corn side dish has no cream or butter.

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Reviews 34

  1. 42 Ratings

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Sheribaby2
1/16/2007

This was a great side dish. I used olive oil and only used about 1 Tbsp. and added a 1/2 can of drained black beans and fresh lime. Thanks

MASTMI
1/25/2004

A good side dish with Mexican meals.

NMChef1
4/18/2005

Hmmm, something different - I've never made anything like this before. I made it exactly as described, and it was good to snack on by scooping it up with corn tortilla chips. I do wonder, though, if this recipe could do with less (or no) butter.