CORN & TOMATO SALSA
This tangy homemade salsa, made with fresh from the garden vegetables, is so delicious, and versatile! For example, it can be served hot as an accompaniment to barbeque, or a topping for grilled salmon, or as an appetizer with tortilla chips. It's the perfect salsa for those with a genetic aversion to cilantro because you may...
Provided by Tere Gill
Categories Salsas
Time 35m
Number Of Ingredients 12
Steps:
- 1. Gather and prep ingredients.
- 2. Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
- 3. Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
- 4. Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
- 5. Remove from heat; stir in, or sprinkle on parsley, basil or cilantro.
- 6. Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.
ROASTED TOMATO AND CORN SALSA
Provided by Valerie Bertinelli
Categories condiment
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
- Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
- Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
- Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
- Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.
ROASTED CORN AND TOMATO SALSA
Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 45m
Yield Makes a little about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
- Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
- Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
- If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
- Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
- When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams
SWEETCORN SALSA
This vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
- Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.
Nutrition Facts : Calories 227 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
TOMATO, CORN AND AVOCADO SALSA
This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!
Provided by julie
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g
HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA
This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.
Provided by hvoeltner
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 25m
Yield 72
Number Of Ingredients 12
Steps:
- Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
Nutrition Facts : Calories 30 calories, Carbohydrate 4.9 g, Fat 0.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 84.9 mg, Sugar 0.7 g
CORN-AND-TOMATO SALSA
Top off our Smoky Beef Tacos with this salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.
Nutrition Facts : Calories 25 g, Fat 1 g, Protein 1 g
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