Melt the butter in a large skillet over medium high heat. Add the corn, red bell pepper, zucchini, green onions and jalapeño and sauté until the vegetables are tender, about 7 minutes.
Mix in the salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of salsa that is known to be GF.