Mexican Corn Salad29 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 46 min
“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.” - by Barrett
Original recipe yields 4 servings
- 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.
- Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Amount Per Serving (4 total)
- 169 cal
- 9.8 g
- 20.3 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"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..." See more"
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