Mexican Corn

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

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

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

Serves 4.