Mexican Corn

Servings: 4

1 10 oz package frozen corn kernels, thawed
1 red bell pepper, chopped
1 cup zucchini, chopped
2 green onions, chopped
1 jalapeno, seeded, chopped
1/2 cup salsa, purchased
2 Tablespoons fresh cilantro, chopped

1. In heavy large skillet over medium-high heat, cook corn, red bell pepper, zucchini, green onions and jalapeño in a little water or veggie broth until vegetables are tender, about 6 minutes.
2. Mix in salsa and chopped cilantro.
3. Stir until heated through, about 1 minute.
4. Season to taste with salt.