Mexican Corn Salad

29 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

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

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Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
169 cal
8%

Fat
9.8 g
15%

Carbs
20.3 g
7%

Based on a 2,000 calorie diet

Reviews (29)

Rate This Recipe

Sheribaby2

Jan. 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..." See more"

MASTMI

Jan. 25, 2004

"A good side dish with Mexican meals...." See more"

NMChef1

Apr. 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 t..." See morehis recipe could do with less (or no) butter."

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