Mexican Corn Salad

Cooking Recipes Catalogue
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All the veggies in this salad - fresh corn, peppers, zucchini and onions - are chopped or diced, so the consistency is very much like salsa. Everything is sauteed in butter and then chilled, until ready to spoon onto a salad or into a warm tortilla with

INGREDIENTS (for 4 servings):

PREPARATION:

  • 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.