Colorful Chipotle Roasted Corn Salsa Recipes

ROASTED CORN SALSA

Roasted Corn Salsa image

Make and share this Roasted Corn Salsa recipe from Food.com.

Provided by Shaye

Categories Corn

Time 45m

Yield 5 cups

Number Of Ingredients 12

Ingredients

4 cups corn kernels (fresh is better but defrosted frozen works)
1 tablespoon chili powder
1/2 tablespoon ground cumin
2 cups finely diced seeded tomatoes
3/8 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon chili pepper, finely chopped (I use jalapeno)
1/2 clove garlic, finely chopped
1/2 tablespoon olive oil
1/2 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
(If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
Cool.
Add remaining ingredients and toss.
Serve as a salad or with tortilla chips as a salsa.

Nutrition Facts : Calories 153.8, Fat 2.9, SaturatedFat 0.4, Sodium 257.2, Carbohydrate 32.7, Fiber 4.8, Sugar 2.6, Protein 5

COLORFUL CORN SALSA

Colorful Corn Salsa image

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield about 2-1/2 cups.

Number Of Ingredients 11

Ingredients

2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
Dash pepper
Tortilla chips

Steps:

Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHIPOTLE AND ROASTED CORN SALSA

Chipotle and Roasted Corn Salsa image

My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!

Provided by sarahsbleucheese

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 25m

Yield 20

Number Of Ingredients 11

Ingredients

cooking spray
2 cups frozen corn
2 vine-ripened tomatoes, cut into 1/2 inch pieces
1 small red onion, diced
¾ cup diced red bell pepper
2 jalapeno peppers - seeds removed and reserved, flesh minced
2 teaspoons finely chopped canned chipotle pepper
4 tablespoons fresh lime juice
1 tablespoon olive oil
¼ cup chopped fresh cilantro
salt to taste

Steps:

Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 5.1 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 4.5 mg, Sugar 1.4 g

COLORFUL CHIPOTLE ROASTED CORN SALSA

Colorful Chipotle Roasted Corn Salsa image

I've always loved Chipotle (the burrito restaurant's) corn salsa, and I found a recipe that approximates the cool, zesty taste. You can find the original recipe mine is based off of here, http://www.recipesecrets.net/blog/recipes/copycat-chipotle-corn-salsa/ I used canned corn for ease of use and to avoid using a grill, allowing fully indoor preparation. If you choose to use them, roasting and skinning the poblano peppers is the most tedious part of this recipe, and it will take some practice to get it right. You really need to blacken the skin to get it to the point where it will separate from the flesh easily. Note: It proved to be a medium salsa that sneaks up on you. After three chip-loads, your tongue really starts to wake up and notice.

Provided by Animakitty

Categories Corn

Time 1h15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans sweet whole kernel corn, drained
1/2 red onion, diced
1/3 cup cilantro, chopped
2 jalapeno peppers, diced
2 mini sweet peppers or 2 poblano peppers
1 tablespoon lime juice
salt or pepper

Steps:

Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
Combine all ingredients in a bowl, mix, cover with plastic wrap.
Refrigerate the mixture for 1 hour.
Add lime juice, mix, replace plastic wrap.

Nutrition Facts : Calories 182.3, Fat 2, SaturatedFat 0.4, Sodium 640, Carbohydrate 42.4, Fiber 4.5, Sugar 7.5, Protein 5.9

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