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Mexican Corn Salad

Mexican Corn Salad

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    46 m
Barrett

Barrett

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

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.
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Reviews

Sheribaby2
48

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
36

MASTMI

1/25/2004

A good side dish with Mexican meals.

NMChef1
28

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.

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