This dish is delicious when served with sweet corn, though I’m not sure if it belongs in the salad or salsa category. Try it out and make up your own mind.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 26 mins |
| Total Time: | 46 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
- ½ cup salsa
- 2 tablespoons chopped fresh cilantro
Instructions
- 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.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 273 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This dish is excellent as a side, as a dip with tortilla chips, and as an ingredient in a taco or rice bowl. It’s even better the next day. I definitely will be making this again.
This was pretty tasty. As other reviews suggested, I added a variety of seasonings to this. I added garlic powder, onion powder, Adobo seasoning, a pinch of cumin, pinch of Oregano, pinch of chili powder, a squirt of lemon & lime juice and black beans. My family ate this warm as a side dish with carne asada burritos. I forgot to grab a fresh jalapeño, so I added about a third of a can of jalapeños and green chilies. I’d make this again and play with the recipe.
LOVED IT!!! HUGE HIT
I used Rotel lime and cilantro instead of salsa, used can of rinsed black beans instead of zucchini, added more lime juice and cilantro and added a whole fresh jalapeno. I called it corn relish and served it warm. AMAZING!
I made this with modifications for personal preferences and we liked it. Served it along side tacos.
I made this as the recipe states…Very good, great flavors, I will make it again
I haven’t made this yet lol I made a comment on the wrong post
This was an awesome side dish. It had great flavor and we liked it warm, rather than cold.
This is one of my favorite uses for zucchini, and I love it as a side with Mexican food. So quick and easy, and good hot, cold or lukewarm!
Great mix of flavors! I paired this with the Healthier Chicken Enchiladas and it make a great healthier dinner! I used a sweet but medium chunky salsa and it worked very well. The only thing I would change is to use less butter next time.
Actually, I liked this much better before I added the salsa. I will definitely make this again adding diced fresh tomatoes before serving.
I made this for my family along with some bean tacos. It was amazing! Everyone loved it. I used real fresh, sweet corn and cut off the kernels myself. Messy but so worth it. Canned corn will likely make this taste bland and boring. Go fresh! It makes it so sweet and crunchy, perfect for this salad! Gorgeous colors too!
Something fun and different! Couldn’t decide if it was a salsa or a vegetable–and neither could anyone else at the party. I won’t make it again for a party, but I’ll make it again for myself (and my weird taste buds). Make it your own and have fun with it!
I found this to be very good as a veggie side dish. I used 1 can of corn (so about 1.5 cups); it would have been better with frozen or fresh, but didn’t turn out bad AT ALL so go ahead if you’re wondering. Aside from adding 1 can of rinsed black beans, I didn’t add anything. I did have to use dried cilantro instead of fresh. Ultimately, this was DELISH. The jalapeno added just enough spice. I served with something un-spicy so it was good. However, my fiance didn’t like it cold as much as slightly warm (as in a little zap in the microwave). I admit it was pretty darn good warm too. One other note: this made WAY MORE than 4 servings although I don’t know what size of a serving it was intended to be. As a side dish with enchiladas, I think there are more like 6-8 (for people watching what they eat, not teenagers or bottomless pits). I will definitely make this again with fresher corn, but I will always add black beans because I love them dearly.
This was……..very plain. I think with a few more spices (maybe some cumin, paprika and chili powder) and a little lime juice, this could be really good. I even used a good salsa and it was just…..not enough. As is, we weren’t impressed. Noone really liked it.
I made this with roasted red pepper instead of fresh red pepper, fresh roma tomatoes instead of salsa, and add a can of black beans. I used the juice from two limes and used 1 bunch of cilantro(love that stuff). Great summer salad!
This was pretty good. Wasn’t sure if I should eat it by itself but over some spinach leaves sounded good so that’s what I did. I used yellow bell and oil instead of the butter. I used a homemade salsa which I think makes a big difference in this recipe. Very tasty…thanks!
mmmmmmmm! i subbed a 10 oz. can of rotel for the salsa and i too added a half can of drained black beans. went well with fish tacos, thx barrett 🙂
easy to make and results in a hearty, light salad for even veggie-phobes like me.
I thought this was good. I did think it needed a little something extra, so I added a little ranch dressing. I will make this again.
I make this with Emerald Valley medium salsa, really tasty.