Mexican Corn Salad

Total Time

46 Minutes

Servings

4

Ingredients

• 3 tablespoons butter
• 2 cups whole corn kernels, cooked
• 1 red pepper, diced
• 1 cup chopped courgette
• 2 spring onions, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup salsa
• 2 tablespoons chopped fresh coriander

Instructions

1. In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, courgette, spring onions and jalapeno pepper. Sauté until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
2. Add salsa and chopped coriander to vegetable mixture. Stir and season with salt and pepper to taste.