Mexican Corn Salad


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.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
26 mins
Total Time:
46 mins
4 servings


  • 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


  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.

Nutrition Facts (per serving)

169 Calories
10g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 169
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 273mg 12%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 4g
Vitamin C 53mg 263%
Calcium 26mg 2%
Iron 1mg 5%
Potassium 486mg 10%

* 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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