Mexican Corn

Submitted by lazyme

"This is a quick side dish."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 44.37 ml butter
• 283.49 g package frozen corn kernels, thawed
• 1 red bell pepper, chopped
• 236.59 ml zucchini, chopped
• 2 green onions, chopped
• 1 jalapeno, seeded, chopped
• 118.29 ml salsa, purchased
• 29.58 ml fresh cilantro, chopped

directions

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.
2. Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.

Reviews

[Junebug]

This is one of the best vegetable dishes I have ever cooked. It is fast and easy and absolutely delicious! I highly recommend it. You can use or omit the jalapenos, it is good either way. I reheated the leftovers the next day for lunch and added a few grape tomatoes, halved, then topped with a litte monterey jack cheese. This is definitely a keeper and will find it's way on our plates often! Thanks for posting lazyme!

 

[rpgaymer]

Very good. I used two serrano peppers instead of the jalapeno, and fresh pico de gallo instead of salsa. It turned out very spicy, which we loved.

 

[Starrynews]

This is a great quick and easy dish! As stated, it made a great side dish - flavorful and colorful too! Thanks for sharing. ZWT8

 

[Chef Treenie]

This was amazing, even though I forgot to add the green onions. Didn't miss it at all. Made it for my Christmas dinner w/ a Mexican flare. My friend, who loves it spicy, would've loved me to have added more jalapeno. For me, it was a perfect mix of veggies to top my meal. Thanks for sharing.

 

[lazy gourmet]

This was very good but needs some extra heat. But I like things obnoxiously spicy so go figure. I think next time I'll leave the seeds in the jalapeno and use a different (spicier) salsa. Will be making again though, thanks for the great recipe!