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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

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  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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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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