Great served as a side dish to Mexican meals or with tortilla chips.

3 tablespoons butter

2 cups whole corn kernels, cooked

1 red bell pepper, diced

1 cup zucchini, chopped

2 green onions, chopped

1 jalapeno pepper, seeded and minced

1/2 cup salsa

2 tablespoons fresh cilantro, chopped

Directions

In a large, heavy skillet, melt the butter over high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until the vegetables are tender, about 6 minutes. Remove from heat and refrigerate the vegetables until chilled.

Add the salsa and the chopped cilantro to the vegetable mixture. Stir and season with salt and pepper to taste.

=> Mexican Salad Recipe: Taco Salad with Ranch Dressing

If you love ranch dressing, then this is the taco salad for you.

1 pound skinless, boneless chicken breast, cut into strips

1 teaspoon chili powder

1 pound lettuce, chopped

3/4 jar medium salsa

1 (8 oz.) bottle Ranch salad dressing

1 cup shredded Cheddar cheese

1/4 cup shredded Monterey Jack cheese

1/4 cup black olives, chopped

1 cup tortilla chips, crushed

Directions

In a medium sized skillet, sauté the chicken strips over medium high heat for 12 to 16 minutes, or until the chicken is cooked through and the juices run clear. Let cool slightly then slice into strips.

In a large bowl, mix together the chicken, chili powder, lettuce, salsa, dressing, cheddar cheese, Monterey Jack cheese, olives and the tortilla chips until evenly coated. Chill until ready to serve.

=> Mexican Salad Recipe: Taco Pasta Salad

A delicious blending of textures and flavors.

2 cups uncooked spiral pasta

1 pound ground beef

1 (1.25 oz.) pkg. taco seasoning

3 cups lettuce, shredded

2 cups cherry tomatoes, halved

1 cup shredded Cheddar cheese

1/2 cup onion, chopped

1/2 green pepper, chopped

1/2 cup Catalina salad dressing

Tortilla chips

Directions

Cook the pasta according to package directions.

In a skillet, cook the beef over medium heat until brown; drain. Stir in the taco seasoning; cool.

Drain pasta and rinse in cold water. Stir pasta into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Cha…cha…cha…it’s chili time!