Mexican Corn Salad

READY IN: 20mins
Recipe by Crabbycakes

Nice addition to a Mexican meal.

Top Review by Kats Mom

This, as a salad is delicious, but it also makes the basis for a great main course! After step 3, I added a full jar of Newman's Own salsa with black beans, the cilantro, one 14.5 oz can of diced tomatoes with sweet onions and a pound of skinless chicken thighs. Then I let the whole thing simmer for 1/2 hour, turning the chicken several times. Add some rice or mashed potatoes and you have a full meal. Thanks Crabbycakes.

Ingredients Nutrition

Directions

  1. In a heavy large skillet, melt the butter over medium-high heat.
  2. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper.
  3. Saute until vegetables are tender, about 6 minutes.
  4. Remove from heat and refrigerate vegetables until chilled.
  5. Add salsa and chopped cilantro to vegetable mixture.
  6. Stir and season with salt and pepper to taste.

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