Corn Tomato Salsa Recipes

COLORFUL CORN SALSA

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.

CORN & TOMATO SALSA

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

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.

CORN-AND-TOMATO SALSA

Steps:

• Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.

TOMATO, CORN AND AVOCADO SALSA

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.