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Mexican Corn Salad Recipe

Recipe by: MyPlate

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook10 m
  • Ready In46 m
  • 1In 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.
  • 2Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Ingredients
  • 4 servings
  • 169 cals
  • 3 tablespoons butter
  • 2 cups whole corn kernels, cooked
  • 1 red bell pepper, diced
  • 1 cup chopped zucchini
  • 2 green onions, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup salsa
  • 2 tablespoons chopped fresh cilantro
Nutrition

Amount per serving ( 5 total)

  • Calories:
    169
    8%
  • Fat:
    9.8
    15%
  • Carbs:
    20.3
    7%
  • Protein:
    4
    8%
  • Cholesterol:
    23
    8%

Based on a 2,000 calorie diet

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