Mexican Corn Salad

Mexican Corn Salad

35

"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."
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Ingredients

46 m servings 169 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

Reviews

35
  1. 44 Ratings

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Most helpful positive review

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

Most helpful critical review

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 lack...

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

A good side dish with Mexican meals.

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...

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.

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.

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.

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 lack...

This was phenominal and easy to make. I would highly recommend it to everyone. Add a chopped fire grilled hatch chili pepper to it and put some pep in your friends step. LOL Sincerely Brook ...

Very tasty and my husband loved this one.