Mexican Corn Salad recipe

4 servings

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

1/2 cup salsa

2 tablespoons chopped fresh cilantro

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.

Add salsa and chopped cilantro to vegetable mixture.

Stir and season with salt and pepper to taste.