Colorful Corn Salsa Recipes
MEXICAN CORN SALSA RECIPE
When you plan to break the monotony in your kitchen and cook a Mexican meal. Mexican Corn Salsa is a delectable side dish everyone will eye for. Mexican Corn Salsa Recipe is made with variety of colorful ingredients like Corn, tomatoes, colored bell peppers, carrots and onions. I love making the Mexican Corn Salsa extra spicy with chopped green chilies and paprika powder but if you are preparing it for kids, use the spices sparingly. Stuff this in your sandwiches or as a side dish to your Mexican meal. Did you know: Corn is a rich source of vitamins and minerals. Being a good source of vitamins and carotenoids, corn promotes eye health. Health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension. Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos If you like to have the sweet corn in different ways, you can try such other recipes like Tomato Corn Au Gratin (French Style Creamy Tomato And Corn Bake), Corn Salad With Radishes, Jalapeño And Lime In Mint Mayo Recipe Mexican Vegetarian Burrito Bowl Recipe
Provided by Raksha Kamat
Time 25m
Yield Makes: 4 Servings
Number Of Ingredients 13
Steps:
- To begin making Mexican Corn Salsa Recipe, steam the corn either using a steamer or in a pressure cooker for one whistle. Let the corn kernels cool.
- Once the corn kernels are steamed and cooled, put them in a large mixing bowl.
- Add chopped onion, green capsicum, yellow bell pepper, red bell pepper, carrot and toss the ingredients together. Add the chopped green chili. Adjust the green chili suiting to your palate.
- Season the ingredients in the bowl with lemon juice, extra virgin olive oil, tabasco sauce, salt. Add freshly chopped coriander leaves.
- Toss all the ingredients in the mixing bowl well, check the salt and spices and adjust to suit your taste.
- Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos
COLORFUL CORN SALSA
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
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
COLORFUL CHIPOTLE ROASTED CORN SALSA
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
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
EASY, COLORFUL CORN SALSA
Super easy, beautiful and tasty (not to mention cheap!) corn salsa...I serve it with fish tacos or tortilla chips but my 2-yr-old likes it by the spoonful...ENJOY!
Provided by daydreamerartist
Categories Corn
Time 5m
Yield 2 C.
Number Of Ingredients 10
Steps:
- Combine all ingredients and refrigerate.
- ENJOY!
Nutrition Facts : Calories 485.1, Fat 24.9, SaturatedFat 3.4, Sodium 3435, Carbohydrate 69, Fiber 15.8, Sugar 15.6, Protein 10.6
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- If you are working with fresh corn, then the first step is to remove the corn kernels off the cob. Remove the husk and silk from the corn. Hold the corn from the ear/stem at an angle into a bowl. Take a sharp knife and carefully strip the kernels off the cob. Corn kernels will fall off in the bowl. Rotate the corn and repeat the same process on the other side.
- Next step is to blanch the corn kernels in boiling water for 3-4 minutes and rinse immediately under cold water to stop the cooking process entirely. Allow it to cool.
- Meanwhile, assemble rest of the ingredients. Wash and dice onions and bell peppers and transfer them to a bowl. Squeeze the juice out of a lime.
- Add all the ingredients into the bowl – blanched corn kernels, diced veggies, lime juice, and spices. Give it a quick stir and mix it well.
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