ROASTED CORN SALSA
Fresh roasted corn, onions, peppers and spices come together in this flavorful salsa!
Provided by Danelle
Categories Appetizers
Time 25m
Number Of Ingredients 15
Steps:
- Preheat broiler. Husk and de-silk the corn. Brush the ears with olive oil and place on a rimmed cookie sheet.
- Place corn under broiler and roast the corn until the kernels darken, 3-5 minutes. Turn ears and repeat. If you prefer, the roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a sharp knife.
- Combine the remaining salsa ingredients,except the cilantro, in a large pot and bring to a boil.
- Simmer for 10 minutes, until the liquid has reduced. Taste and adjust spices. Add the cilantro and simmer for another minute or two.
- Cool and ladle into airtight jars. Keep refrigerated for up to one week.
Nutrition Facts : Calories 114 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ROASTED CORN SALSA
Roasted Corn Salsa is full of sweet corn, jalapenos, poblano peppers, onion, and garlic. So many fresh flavors in this healthy salsa.
Provided by Christin Mahrlig
Categories Appetizer
Number Of Ingredients 11
Steps:
- Place the top oven rack about 6 inches from the broiler. Turn the broiler on.
- On a rimmed baking sheet, toss the corn, onion, tomatoes, poblano, jalapeno and garlic with the oil and 1/2 teaspoon of salt.Turn the tomato halves and peppers so that they are skin side up.
- Broil until the vegetables are charred well, about 12 to 15 minutes. Watch them carefully because the amount of heat that broilers give off can vary greatly.Let cool 10 minutes and then remove the skins from the poblano and jalapeno. If the tomato skins are black with char, remove them too.
- Cut the kernels from the corn cobs and place in a large bowl.
- Place the onions, poblano peppers, and jalapeno peppers in a food processor. Pulse 8 to 10 times. Transfer to bowl with the corn.
- Add the tomatoes, lime juice, garlic, cayenne pepper, and remaining 1/2 teaspoon of salt to the food processor.Process until mostly smooth.Add to bowl with corn and stir to combine.
- Stir in cilantro. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 37 kcal, ServingSize 1 serving
FIRE-ROASTED CORN SALSA
Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Coat corn and jalapeno peppers with olive oil.
- Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
- Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.3 g, Fat 5.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.9 g
ROASTED CORN SALSA
Roasting intensifies the corn's sweetness.
Provided by Martha Stewart
Yield Makes 5 1/2 cups
Number Of Ingredients 9
Steps:
- Heat a grill or broiler to medium hot. Brush corn with melted butter, and place on grill or under broiler, turning often, until about half the kernels are brown, 15 to 20 minutes. Remove corn from heat, and let cool. Using a sharp knife, cut kernels from cobs.
- Combine corn kernels, tomatoes, onion, jalapeno, garlic, and cilantro in a medium bowl. Season to taste with lime juice, salt, and pepper. Serve.
ROASTED-CORN SALSA
Relish this colorful and tasty salsa. It's great on grilled meats!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Husk corn and remove silk. Brush corn and onions with oil.
- Cover and grill corn and onions 4 to 6 inches from medium-hot heat 5 minutes. Remove onions from grill; set aside. Turn corn. Cover and grill about 15 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes.
- Cut corn from ears. Cut onions into slices. Mix corn, onions and remaining ingredients.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup Serving, Sodium 65 mg
ROASTED CORN SALSA
A fabulous and trend setting salsa just right for tortilla chips or served as a complement to grilled, roasted, or sautéed meats or poultry. Category: Appetizers, Dips & Salsa Think Variety; Think Color: uCps of Fruits and Vegetables per Serving: 1 ½
Provided by karmakitchen gal
Categories Breads
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
- Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
- Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
- Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
- Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
- Nutritional Information per Serving.
- Calories: 204.
- Carbohydrates: 31g.
- Total Fat: 6.6g.
- Cholesterol: 0mg.
- Saturated Fat: 1.5g.
- Dietary Fiber: 8g.
- % of Calories from Fat: 29%.
- Sodium: 88mg.
- Protein: 6g.
Nutrition Facts : Calories 176.6, Fat 5.5, SaturatedFat 1, Sodium 99.5, Carbohydrate 32, Fiber 4.2, Sugar 11.9, Protein 5.6
ROASTED-CORN SALSA
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
- Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 314 milligrams, Sugar 10 grams, TransFat 0 grams
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