Mexican Corn
Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 tablespoons butter
- 3 cups corn, frozen, canned, or fresh
- 1 red bell pepper, diced
- 1 zucchini, diced
- 3 spring onions, chopped
- 1 jalapeno pepper, seeded, chopped, or a Thai chili
- 1/2 cup salsa, OR make from a shortcut
- 2 tablespoons fresh cilantro, chopped
- salt and pepper, to taste
Instructions
- Fresh corn would be the best to use, but canned (drained) or even frozen corn can be used. For fresh corn, I would boil that first then cut from the cobs.
- Melt the butter in a large skillet over medium high heat. Add the corn, red bell pepper, zucchini, green onions and jalapeño and cook until the vegetables are tender, about 7 minutes. Mix in the salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
Notes
Low cost.
Shortcut: Salsa.
Used in Recipe Listed on this Site:
Mexican Tortilla Casserole. Adapted from an internet recipe.
Mexican Tortilla Casserole. Adapted from an internet recipe.
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