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<blockquote data-quote="moreluck" data-source="post: 2814792" data-attributes="member: 1246"><p>For Cinco de Mayo......</p><p><img src="http://images.media-allrecipes.com/userphotos/250x250/243801.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><span style="font-size: 22px"><strong>Mexican Corn Salad</strong></span></p><p></p><p></p><p>"I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself."</p><p></p><p><span style="font-size: 18px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">3 tablespoons butter</li> <li data-xf-list-type="ul">2 cups whole corn kernels, cooked</li> <li data-xf-list-type="ul">1 red bell pepper, diced</li> <li data-xf-list-type="ul">1 cup chopped zucchini</li> </ul> <ul> <li data-xf-list-type="ul">2 green onions, chopped</li> <li data-xf-list-type="ul">1 jalapeno pepper, seeded and minced</li> <li data-xf-list-type="ul">1/2 cup salsa</li> <li data-xf-list-type="ul">2 tablespoons chopped fresh cilantro</li> </ul><p><span style="font-size: 18px"><strong>Directions</strong></span></p><ol> <li data-xf-list-type="ol">In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.</li> <li data-xf-list-type="ol">Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 2814792, member: 1246"] For Cinco de Mayo...... [IMG]http://images.media-allrecipes.com/userphotos/250x250/243801.jpg[/IMG] [SIZE=6][B]Mexican Corn Salad[/B][/SIZE] "I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself." [SIZE=5][B]Ingredients[/B][/SIZE] [LIST] [*]3 tablespoons butter [*]2 cups whole corn kernels, cooked [*]1 red bell pepper, diced [*]1 cup chopped zucchini [/LIST] [LIST] [*]2 green onions, chopped [*]1 jalapeno pepper, seeded and minced [*]1/2 cup salsa [*]2 tablespoons chopped fresh cilantro [/LIST] [SIZE=5][B]Directions[/B][/SIZE] [LIST=1] [*]In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute 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. [/LIST] [/QUOTE]
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