Mexican Corn

This is a delicious side dish to serve with enchiladas or another Mexican main course. Published in Bon Appetit, July 1995.

3 Tbsp. butter
1 (10-oz.) package frozen corn kernels, thawed
1 red bell pepper, chopped
1 C chopped zucchini
2 green onions, chopped
1 jalapeno chili, seeded, chopped
1/2 C purchased salsa
2 Tbsp. chopped fresh cilantro (or flat-leaf Italian parsley)

Melt butter in heavy large skillet over medium-high heat.

Add corn, red bell pepper, zucchini, green onions and jalapeno; saute until vegetables are tender, about 6 minutes.

Mix in salsa and chopped cilantro (or flat-leaf parsley); stir until heated through, about 1 minute.

Season to taste with salt and pepper.

Serves 4.

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