Salad with Mexican Corn

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Salad with Mexican Corn

Mexican Corn Salad

Updated on January 27, 2022

  • 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

  • ½ cup salsa

  • 2 tablespoons chopped fresh cilantro

  1. 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.

  2. Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Nutrition Facts (per serving)

169Calories10g Fat20g Carbs4g Protein
Nutrition FactsServings Per Recipe4Calories169% Daily Value *Total Fat10g13%Saturated Fat6g28%Cholesterol23mg8%Sodium273mg12%Total Carbohydrate20g7%Dietary Fiber4g14%Total Sugars6gProtein4gVitamin C53mg263%Calcium26mg2%Iron1mg5%Potassium486mg10%

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