Ingredients for Mexican Corn Salad
- 2 tablespoons butter
- Corn Kernels
- Red Bell Pepper
- 1 cup diced zucchini
- 1/2 cup chopped green onions
- 1-2 jalapeños, finely minced
- 1 cup salsa (your preferred heat level)
- Fresh Cilantro
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How to Make Mexican Corn Salad
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add 2 cups of fresh or frozen corn, 1 cup diced bell pepper (any color), 1 cup diced zucchini, 1/2 cup chopped green onions, and 1-2 jalapeños, finely minced (adjust to your spice preference).
- Sauté the vegetables until tender-crisp, about 6-8 minutes, stirring occasionally.
- Remove from heat and let the vegetable mixture cool completely in the refrigerator for at least 15 minutes. This allows the flavors to meld and the salad to chill.
- Stir in 1 cup of your favorite salsa (mild, medium, or hot), and 1/2 cup of chopped fresh cilantro.
- Season generously with salt and pepper to taste. Adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
28g
Carbs
7g
