Mexican Corn Salad

Mexican Corn Salad
Mexican Corn Salad might be just the side dish you are searching for. This recipe serves 4. One serving contains 167 calories, 3g of protein, and 10g of fat. If you have zucchini, green onions, cilantro, and It is an inexpensive recipe for fans of Mexican food. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 46 minutes.

Instructions

1
In a heavy large skillet, melt the butter over medium-high heat.
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ButterButter
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Frying PanFrying Pan
2
Add the corn, bell pepper, zucchini, green onions and jalapeno pepper.
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Jalapeno PepperJalapeno Pepper
Green OnionsGreen Onions
Bell PepperBell Pepper
ZucchiniZucchini
CornCorn
3
Saute until vegetables are tender, about 6 minutes.
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VegetableVegetable
4
Remove from heat and refrigerate vegetables until chilled.
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VegetableVegetable
5
Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
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Salt And PepperSalt And Pepper
VegetableVegetable
CilantroCilantro
SalsaSalsa

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Byron Fiddlestix Vineyard Pinot Noir
Byron Fiddlestix Vineyard Pinot Noir
The 2016 Fiddlestix Vineyard Pinot Noir shows violet and blueberry characteristics, along with earth, hints of black tea and a long smoky finish.Vegan
DifficultyMedium
Ready In46 m.
Servings4
Health Score4
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