Directions:

In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Sauté until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.

Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.

This is another good recipe to use up all that zucchini you might have. This recipe is not hot or spicy unless the salsa you use has a lot of kick to it, but the one jalapeno does not make it bite.

Photo of Ingerdients

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