Hotsy Corn Papaya Salsa Recipes

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.

HOTSY CORN SALAD

Hotsy Corn Salad image

When making this salad, which is lightly spiked with jalapeño pepper, have all the ingredients prepared ahead. Then just toss them together as close to serving time as possible to keep the flavors fresh.

Yield Makes 8 cups

Number Of Ingredients 9

Ingredients

2 cups fresh corn, lightly cooked
2 ripe papayas, peeled, seeded and cut into 1/4-inch dice
2/3 cup finely diced red onion
4 ripe plum tomatoes, seeded and finely diced
1 tablespoon minced garlic
2 tablespoons finely grated lime zest
1/2 cup fresh lime juice
1 teaspoon finely minced green jalapeño pepper
2/3 cup chopped fresh cilantro leaves

Steps:

1. In a bowl, gently combine all the ingredients except the cilantro. Cover and refrigerate up to 2 hours. Just before serving, toss in the cilantro. Serve chilled.

PAPAYA-CILANTRO SALSA

Papaya-Cilantro Salsa image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup finely chopped red onions
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons honey
1 medium papaya, peeled, seeded, and cut into small dice
Salt and freshly ground black pepper

Steps:

Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

HOTSY CORN & PAPAYA SALSA

Hotsy Corn & Papaya Salsa image

I got this recipe from a woman's magazine years ago. I really enjoy this, especially in the summertime when grillin' & chillin'! Dice fruit and veggies to your desired size.

Provided by Chicagoland Chef du

Categories Papaya

Time 2h30m

Yield 3-4 cups

Number Of Ingredients 11

Ingredients

2 cups corn, slightly cooked
2 papayas, ripe
4 ripe plum tomatoes, seeded
2/3 cup red onion, diced
1 tablespoon garlic, minced
1/2 red bell pepper, diced
2 tablespoons lime zest
1/2 cup lime juice
1 teaspoon jalapeno pepper, seeded, minced
1/4 cup cilantro, chopped
tortilla chips

Steps:

Peel and remove seed from papaya, cut into 1/2" dice.
In a bowl, combine all ingredients except cilantro.
Cover and refrigerate up to 2 hours.
Just before serving, toss in cilantro.
Serve chilled with your favorite tortilla chips.

Nutrition Facts : Calories 247, Fat 2, SaturatedFat 0.4, Sodium 32.2, Carbohydrate 59.8, Fiber 8.9, Sugar 20.7, Protein 6.5

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