recipe: Mexican Corn Salad

Mexican Corn Salad

Mexican Corn Salad
  • Prep Time: 46 m
  • Calories: 169 kcal

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  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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