Mexican Corn Salad 2

Mexican Corn Salad 2

3 tablespoons butter

2 cups whole corn kernels, cooked
1 diced red bell pepper
1 cup chopped zucchini
2 chopped green onions
1 jalapeno pepper, seeded and minced
1/2 cup salsa
2 tablespoons chopped fresh cilantro

 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.