MEXICAN CORN

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 jalapeno chili, seeded, chopped
1/2 cup purchased salsa
2 tablespoons chopped fresh cilantro

Melt butter in heavy large skillet over medium-high heat. Add corn, red bell
pepper, zucchini, green onions and jalapeno and saute 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.

4 Servings

Bon Appetit
July 1995