Mexican Corn Salad

Ingredients:

2 tbsp chopped fresh cilantro
1/2 cup salsa
2 green onions, finely chopped
1 jalapeno pepper, seeded and minced
1 cup chopped zucchini
1 red bell pepper, diced
3 tbsp butter
2 cups cooked whole corn kernels




Method:

Take a heavy large skillet and melt the butter over medium-high heat. Now add the corn, bell pepper, green onions, zucchini and jalapeno pepper into the skillet.

Saute for about six minutes until vegetables gets tender. Then remove from heat and refrigerate vegetables until they get chilled. Once the vegetables are chilled, add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper according to taste. Enoy the Mexican corn salad with your meal...