Mexican Corn Salad
Servings: 4 servings
- 2 large ears of corns
- 2 small zucchini
- Grape seed oil or similar
- Prep and clean corn from husk. Cut corn from the husk. Wash, peel, and dice zucchini. Add 2 tablespoons into a pan, pan fry for three minutes.
- Garnish with chopped, washed cilantro.
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Hello! I am Camille, a wife, mother of four, Disney obsessed, certified teacher, and believer in creating your best momlife the way you see fit. Motherhood comes with its ups and downs, my hope is you’ll find something here to make your life a little better/easier. Let’s be friends on social!
This is so simple, but looks so delicious! Perfect for summer!