Red Pepper Corn Salsa Recipes

RED PEPPER & CORN SALSA

Red Pepper & Corn Salsa image

Whip up this Red Pepper & Corn Salsa and enjoy with family or friends. This salsa isn't too spicy, so it's great for those who like a dip that is mild.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 35m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 4

Ingredients

2 small ears corn on the cob, husks and silk removed
2 small red peppers
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1 Tbsp. chopped fresh cilantro

Steps:

Heat greased grill to medium heat.
Grill corn and peppers 7 to 8 min. or until vegetables are tender and charred on all sides, turning occasionally.
Place peppers in bowl; cover with plastic wrap. Let stand 20 min.
Remove and discard skins and seeds from peppers. Finely chop peppers and cut corn from cobs; place in medium bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 15, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SWEET CORN PEPPER SALSA

Sweet Corn Pepper Salsa image

This salsa has been a hit at several of our BBQs. Our friends have said they've never had anything like it before and it was devoured! We typically roast the corn for this recipe on the outdoor grill. From the Black Dog Tavern's Summer on the Vineyard Cookbook.

Provided by Dr. Jenny

Categories Corn

Time 1h15m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ears freshly picked corn
1 red pepper, diced
1 green jalapeno pepper, minced
1 bunch fresh cilantro, chopped
1 small red onion, chopped
1/2 cup fresh lime juice
1/4 cup sherry wine vinegar
1/4 cup olive oil
3 garlic cloves, minced
salt and pepper

Steps:

Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins).
Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop.

Nutrition Facts : Calories 262.5, Fat 15.5, SaturatedFat 2.1, Sodium 7.9, Carbohydrate 32, Fiber 4.2, Sugar 8.1, Protein 5

SWEETCORN AND RED PEPPER SALSA/GARNISH

Sweetcorn and Red Pepper Salsa/Garnish image

Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.

Provided by Shannon Cooks

Categories Sauces

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces frozen corn, thawed and drained (or use the canned variety and drain well)
1 red bell pepper, diced
1 red onion, minced
2 small garlic cloves, finely minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/4 cup lemon juice
1/4 cup cilantro leaf

Steps:

In a large bowl, mix corn, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
Cover and marinate in the refrigerator 2 hours.

Nutrition Facts : Calories 77.7, Fat 2.2, SaturatedFat 0.3, Sodium 2.9, Carbohydrate 15, Fiber 1.9, Sugar 1.4, Protein 2.1

CRUNCHY CORN & PEPPER SALSA

Crunchy corn & pepper salsa image

This superhealthy salsa takes just ten minutes to prepare

Provided by Barney Desmazery

Categories Side dish

Time 10m

Number Of Ingredients 8

Ingredients

1 bunch spring onions , chopped
140g frozen sweetcorn , defrosted
1 red pepper , seeded and finely chopped
1 tbsp olive oil
1 tbsp honey
1 garlic clove , crushed
1 tsp ground cumin
juice 1 lime

Steps:

Stir all the dressing ingredients together in a medium bowl with some salt and pepper. Toss in the spring onions, sweetcorn and finely chopped red pepper. Can be made up to a day in advance and chilled. Let the salsa stand at room temperature for about 20 mins before serving.

Nutrition Facts : Calories 60 calories, Fat 3 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

EASY CORN SALSA

Easy Corn Salsa image

I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Provided by Jeannine Maxwell

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
½ teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste

Steps:

Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.6 g, Sodium 212.4 mg, Sugar 5.9 g

ROASTED SALMON WITH RED PEPPER AND CORN RELISH

Roasted Salmon with Red Pepper and Corn Relish image

Categories Fish Garlic Pepper Vegetable Bake Roast Sauté Salmon Corn Bell Pepper Summer Honey Parsley Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 19

Ingredients

2 tablespoons plus 2 teaspoons coriander seeds
Relish
4 red bell peppers
4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 tablespoons chopped fresh thyme
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup chopped fresh Italian parsley
Salmon
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons paprika
2 teaspoons salt
10 5- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)

Steps:

Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
For relish:
Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.
For salmon:
Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve.

AVOCADO AND CORN SALSA

Avocado and Corn Salsa image

This is a super easy and very fresh summer salsa using avocado, corn, red pepper, shallots, cilantro, and lime juice.

Provided by Irish916

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups canned yellow corn, drained
3 avocados, diced
1 bunch fresh cilantro, chopped
3 limes, juiced
2 shallots, chopped
1 small red chile pepper, chopped
salt and ground black pepper to taste

Steps:

Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 23.9 g, Fat 15.3 g, Fiber 8.3 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 176.9 mg, Sugar 3.4 g

CORN SALSA

Corn Salsa image

This corn salsa is fresh corn kernels combined with lime juice, cilantro, red onion and two types of peppers to make a light and refreshing dip. Serve your salsa with chips or use as a topping for grilled chicken or fish, then watch the rave reviews come in!

Provided by Sara Welch

Categories Appetizer

Time 11m

Number Of Ingredients 7

Ingredients

5 ears fresh corn (OR 3 cups frozen corn kernels, thawed)
1/3 cup red onion (minced)
2 tablespoons jalapeno (seeds and ribs removed, then minced)
1 red bell pepper (cored, seeded and finely diced)
1/2 cup chopped cilantro
2 tablespoons lime juice
salt to taste

Steps:

If using fresh corn, shuck the corn. Preheat a grill or grill pan to medium high heat. Place the corn on the grill and cook for 2-3 minutes per side until corn is tender and charred. Use a sharp knife to cut the kernels off the cob.
If you're using frozen corn, skip the grilling step.
Place the corn, red onion, jalapeno, red bell pepper, cilantro, lime juice and salt in a large bowl.
Stir gently to combine.
Serve immediately or cover and refrigerate for up to 1 day before serving.

Nutrition Facts : Calories 77 kcal, Carbohydrate 17 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 13 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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