Hot Corn Salad - cooking recipe

Ingredients

1 Tbsp. margarine
1 green onion, chopped
1 carrot, pared and grated (about 1/3 c.)
3 (11 oz.) cans Mexican style corn
1 1/2 Tbsp. cider vinegar
2 1/2 tsp. sugar
1 small zucchini, diced

Preparation

In saucepan, melt margarine over medium heat; stir in green onion and carrot.
Cook, stirring, 1 minute; stir in corn, vinegar, sugar and zucchini.
Cover and cook 5 minutes, stirring often, until hot.