Mexican Corn


3 Tbs butter
10 ounce package frozen corn kernels, thawed
1 medium red bell pepper, ribs removed and chopped
1 cup chopped zucchini
2 whole green onions, chopped
1 medium jalapeño chili, seeded and chopped
½ cup bottled salsa
2 Tbs freshly chopped cilantro

Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sauté until vegetables are tender, about 6 minutes. Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.

Servings: 4

Recipe Source : Adapted from Bon Appetit

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