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An easy, delicious
Mexican side-dish...
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3 Tbs |
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butter |
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10 ounce |
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package
frozen corn kernels, thawed |
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1 medium |
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red bell
pepper, ribs removed and chopped |
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1 cup |
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chopped
zucchini |
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2 whole |
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green
onions, chopped |
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1 medium |
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jalapeño
chili, seeded and chopped |
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½ cup |
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bottled
salsa |
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2 Tbs |
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freshly
chopped cilantro |
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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. |
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Servings: 4 |
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Recipe Source |
| Modified
from Bon Appetit |
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