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Mexican Salad with Corn
Mexican Salad with Corn
  • Butter – 3 tbsps
  • Whole corn kernels – 2 cups, cooked
  • 1 red bell pepper, diced
  • Zucchini – 1 cup, chopped
  • 2 green onions, chopped
  • 1 jalapeno pepper, seeded and minced
  • Salsa – 1/2 cup
  • Fresh cilantro – 2 tbsps, chopped
  1. Melt butter in a large skillet over medium heat. Place the zucchini, corn, green onions, jalapeno, and bell pepper into the skillet. Fry until tender, about 5-7 minutes. When cooked, put the vegetables in the fridge to quickly cool them.
  2. Add salsa, cilantro, salt and pepper to the vegetable mixture. Stir well before serving.