Corn And Queso Salsa Recipes

CORN AND GOAT CHEESE QUESO

Steps:

• In a saucepan, over medium heat, melt the butter. Add the onions and saute for 2 minutes. Season with salt and pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 3 to 5 minutes or until thickened. Season with salt and pepper, to taste. Sprinkle tomatoes and cilantro over top and serve with tortilla chips.

CORN AND QUESO SALSA

Steps:

• Cook frozen corn as directed on bag. Rinse with cold water to cool; drain well.
• In medium bowl, gently mix all ingredients except tortilla chips. Serve salsa with tortilla chips.

QUICK CORN SALSA

Steps:

• In a large bowl, combine the first 11 ingredients. Chill until serving. Serve with tortilla chips.

ROASTED CORN, TOMATO AND QUESO FRESCO SALSA

Steps:

• 1. Cut the Roma tomatos in half across the short axis. Squeeze, with the cut side down over a bowl or sink to remove seeds and juice. Dice the tomatos into a 1/4 inch dice and place into a large bowl.
• 2. Shuck the fresh sweet corn. I roast it over the open flame on my gas stove until there are brown spots and it is popping. Cut the stalk off the cob so it will sit flat. I stand the end of the cob up on the bottom of a wide flat bowl or pan and cut the kernels off with a sharp knife and let them fall into the bowl. Add to the bowl with the tomatos.
• 3. Cut the jalapenos in half length wise and remove the seeds and membrane. Slice each half of the jalapeno into very thin strips. Pile the strips up and cut cross-wise into very small dice. I always taste a small piece of the chili to make judge the heat before adding to the bowl-you can always add more, but it is hard to remove once added. Cut the roots off the green onions. Slice the onions thinly, including the lower half of the green part. Clean the cilantro--I wash it and spin it in my salad spinner to dry it. You can roll it in a clean dish towel also. Chop the cilantro including the upper portion of the stems. Add all items to the bowl.
• 4. Crumble the Queso Fresco into the bowl with the other ingredients. Add salt--I always start with around a teaspoon, and adjust after I have add the lime juice. Squeeze the juice of three of the limes into the bowl. Stir together and taste--I always taste with tortilla chips--and add more salt or lime juice if needed. This is ready to serve as soon as it is made, but, it can be made the night before. It will accumulate juice which you will want to drain if there is too much there.
• 5. I adjust all ingredients to suit my taste and/or those I am cooking for.