Corn Salsa Recipes

QUICK AND EASY CORN SALSA

Quick and Easy Corn Salsa image

Colorful corn salsa is sure to be a hit with family and friends. It's an easy accompaniment to an outdoor cookout and adds a kick of flavor to whatever's on the grill.-Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 5 cups.

Number Of Ingredients 13

Ingredients

3 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
5 green onions, thinly sliced
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, finely chopped
1/3 cup rice vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
Dash cayenne pepper
2/3 cup minced fresh cilantro

Steps:

In a large bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat., Chill until serving. Serve with your favorite snack chips or grilled meats.

Nutrition Facts : Calories 50 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CORN SALSA

Corn Salsa image

Provided by Trisha Yearwood

Categories appetizer

Time 1h15m

Yield 12 servings

Number Of Ingredients 12

Ingredients

One 15-ounce can yellow corn, drained
One 15-ounce can white corn, drained
One 4-ounce can chopped green chiles, drained
One 2 1/2-ounce can sliced black olives, drained
4 green onions, minced
2 medium tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
1/4 teaspoon salt
1 tablespoon finely chopped fresh cilantro
Tortilla chips, for dipping

Steps:

Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.

EASY CORN SALSA

Easy Corn Salsa image

I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Provided by Jeannine Maxwell

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

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
½ teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste

Steps:

Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.6 g, Sodium 212.4 mg, Sugar 5.9 g

ALMOST-FAMOUS CORN SALSA

Almost-Famous Corn Salsa image

Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Steps:

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

FRESH CORN SALSA

Fresh Corn Salsa image

This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

Provided by Cookie and Kate

Categories Salsa

Time 20m

Number Of Ingredients 10

Ingredients

3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
1 cup finely chopped red onion (about 1/2 medium onion)
Optional: 1 diced ripe avocado
1/2 cup finely chopped fresh cilantro (about 1 bunch)
1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
1/4 cup lime juice (about 2 limes), to taste
1 tablespoon white wine vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon fine sea salt

Steps:

In a medium serving bowl, combine all of the ingredients. Stir to combine.
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Nutrition Facts : ServingSize 1/2 cup (without optional avocado), Calories 58 calories, Sugar 4.5 g, Sodium 152.2 mg, Fat 0.8 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 1.6 g, Protein 2.1 g, Cholesterol 0 mg

MEXICAN CORN SALSA

Mexican corn salsa image

This classic corn salsa is a simple Mexican recipe you can prep in 20 minutes. Leave to marinate before serving to intensify the vibrant flavours

Provided by Juliet Sear

Categories Condiment, Side dish

Time 5m

Number Of Ingredients 6

Ingredients

3 spring onions , chopped
326g can sweetcorn , drained
150g tomatoes , chopped finely
½ small pack coriander , chopped
2 limes , zest and juice
½ green chilli , chopped

Steps:

Combine all the ingredients in a bowl with a good pinch of salt. It's best left to marinate for 30 mins before serving.

Nutrition Facts : Calories 44 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

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