Ingredients
- 3 tablespoons butter
- 1 10-ounce package frozen corn kernels, thawed
- 1 red bell pepper, chopped
- 1 cup chopped zucchini
- 2 green onions, chopped
- 1 jalapeño chili
- 1/2 cup purchased salsa
- 2 tablespoons chopped fresh cilantro
Directions
- Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes. Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
