Mexican Corn Salad

Mexican Corn Salad

Mexican Corn Salad

1 tablespoon butter
4 cups corn kernels fresh or frozen (thaw if using frozen)
salt and pepper to taste
1 red bell pepper cored, seeded and finely chopped
1/4 cup red onion finely chopped

  • First. Melt the butter in a large pan over medium high heat.
  • And now, Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.
  • After that, Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.
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