(Ensalada de Maiz)
I had a hard time deciding if this should be classified as a salad or a salsa. I serve it on a bed of lettuce, so it feels more like a salad to me, but if you eat it with some tortilla chips, it can easily be called a salsa. Salsa or salad? You decide. Whatever the case, enjoy it however you like it.
3 tablespoons butter
2 cups corn kernels (fresh or thawed from frozen)
1 zucchini, diced
1 red bell pepper, diced
1 ripe tomato, chopped
½ cup chopped fresh cilantro
2 green onions, chopped
1/3 cup olive oil
1 jalapeño pepper, minced
2 tablespoons freshly squeezed lime juice
½ teaspoon salt
½ teaspoon freshly ground black pepper
Green or red leaf lettuce or romaine, for bedding
In a large skillet, melt the butter over high heat. Add the corn and zucchini and sauté until tender, 4 to 5 minutes. Remove from the heat.
Put the corn and zucchini into a large bowl. Add the bell pepper, tomato, cilantro, green onions, olive oil, jalapeño, lime juice, salt, and black pepper and toss.
Serve at room temperature over a bed of lettuce or chill in the refrigerator and serve cold. It’ll keep in the fridge overnight if you want to prepare it a day ahead.