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Mexican Corn

4.2

(56)

Recipe information

  • Yield

    Serves 4

Ingredients

3 tablespoons butter
1 10-ounce package frozen corn kernels, thawed
1 red bell pepper, chopped
1 cup chopped zucchini
2 green onions, chopped
1 jalapeño chili
1/2 cup purchased salsa
2 tablespoons chopped fresh cilantro

Preparation

  1. Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê 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.

TagsMexicanLatin AmericanCornVegetableBell PepperZucchiniSquashSideDinnerNut FreeGluten FreeVegetarianQuickEasyWeeknight MealsSauteSummerBon Appétit
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