READY IN 46 mins

Mexican Corn Salad

Read Reviews (29)

"I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself." — Barrett

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 46 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 16, 2007

This was a great side dish. I used olive oil and only used about 1 Tbsp. and added a 1/2 can of drained black beans and fresh lime. Thanks

—Sheribaby2

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Most Helpful Critical Review

Apr 14, 2008

I was excited to make this as a side dish for enchiladas and beans, but I was pretty disapointed in the lack of flavor. It was nice to have fresh chopped veggies on the plate, but it really lacked seasoning and flavor. I thought the spicy salsa and fresh jalapenos added would do the trick, but it wasn't enough. :(

—LIZZY9VOLT

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36 Ratings

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Jan 25, 2004

A good side dish with Mexican meals.

—MASTMI

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Apr 18, 2005

Hmmm, something different - I've never made anything like this before. I made it exactly as described, and it was good to snack on by scooping it up with corn tortilla chips. I do wonder, though, if this recipe could do with less (or no) butter.

—NMChef1

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Nov 23, 2004

I made this without the peppers and onions. We really enjoyed it and I'm making it again as a cold salad for a potluck dinner. If you like corn and salsa, you'll like this.

—MYROPEIM

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Jul 13, 2007

I added lime juice, tabasco and avocado. Took it to a dinner party and got compliments from people who are good cooks, so a keeper for the recipe box! Thanks.

—buffet1

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Nov 20, 2005

Very tasty and my husband loved this one.

—MINUS20

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Jan 25, 2008

A few alterations, did not grill veggies or use butter as I did not think it needed it. Added some black olives and served with Salsa Chicken recipe from this site. Very good.

—J

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Nutrition

Calories
169 kcal
8%

Carbohydrates
20.3 g
7%

Cholesterol
23 mg
8%

Fat
9.8 g
15%

Fiber
3.9 g
15%

Protein
4 g
8%

Sodium
273 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Corn Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 169
Calories from Fat: 88

% Daily Value *
Total Fat 9.8g 15 %
Saturated Fat 5.6g 28 %
Cholesterol 23mg 8 %
Sodium 273mg 11 %
Potassium 486mg 14 %
Total Carbohydrates 20.3g 7 %
Dietary Fiber 3.9g 15 %
Protein 4g 8 %
Sugars 5.5g
Vitamin A 34 %
Vitamin C 87 %
Calcium 3 %
Iron 9 %
Thiamin 22 %
Niacin 19 %
Vitamin B6 17 %
Magnesium 16 %
Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.