Mexican Corn

Bon Appetit Tastes of the World, p. 64

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

½ cup purchased salsa

2 tablespoons chopped fresh cilantro

So many chops!

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. 

Purdy food.

Mix in salsa and chopped cilantro. 

I don't know if it's fair to say that cilantro is always good, but I feel like an awful lot of good things have cilantro in them.

Stir until heated through, about 1 minute. Season to taste with salt and pepper. 

Served up with some classy-as-hell Shake 'n' Bake.

My Rating: 4/5 "Very, very nice. It certainly has a kick to it, but not so much that it's a turnoff. The sweetness of the corn is really great with the spicy peppers."