Mexican Corn Salad

Recipe by Crabbycakes
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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