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.

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Nutrition Facts (per serving)

169Calories10g Fat20g Carbs4g Protein

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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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