Calico Corn Salsa Food

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CALICO CORN SALSA



Calico Corn Salsa image

"A friend gave me the recipe for this colorful salsa...and when I took it to a luncheon, everyone loved it," shares Jennifer Gardner of Sandy, Utah. Double the ingredients for larger gatherings.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 4 cups.

Number Of Ingredients 14

1-1/2 cups frozen corn, thawed
1 cup frozen peas, thawed
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1/3 cup chopped red onion
1/4 cup lime juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
Tortilla chips

Steps:

  • In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion. , In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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

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.

BEST EVER CILANTRO CORN SALSA



Best Ever Cilantro Corn Salsa image

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Provided by Lisa Avery Croff

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

Time 55m

Yield 6

Number Of Ingredients 9

2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
  • Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g

CORN SALSA



Corn Salsa image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h15m

Yield 12 servings

Number Of Ingredients 12

One 15-ounce can yellow corn, drained
One 15-ounce can white corn, drained
One 4-ounce can chopped green chiles, drained
One 2 1/2-ounce can sliced black olives, drained
4 green onions, minced
2 medium tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
1/4 teaspoon salt
1 tablespoon finely chopped fresh cilantro
Tortilla chips, for dipping

Steps:

  • Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.

CALICO CORN CAKES



Calico Corn Cakes image

Served with salsa on the side, these fluffy corn cakes from our Test Kitchen make a fantastic side for nearly any main dish, especially those with southwestern flair. Try serving them with sour cream on the side, too.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 3 servings.

Number Of Ingredients 15

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa

Steps:

  • In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture., Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 308mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

FRESH CORN SALSA



Fresh Corn Salsa image

Enjoy seasonal veggies in the best way: with Fresh Corn Salsa! Eat this corn salsa with chips or topped over steak or chicken. Either way, you can't lose!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1 jalapeño pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Combine all ingredients except dressing in large bowl.
  • Add dressing; mix lightly.

Nutrition Facts : Calories 20, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

CALICO CORN SALSA



Calico Corn Salsa image

I love cool summer dishes with lots of contrast in flavor, color, and texture. This salsa recipe is from Light and Tasty's June/July 2005 issue, and I want to try it sometime soon!

Provided by A Messy Cook

Categories     Lunch/Snacks

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 cups frozen corn, thawed
1 cup frozen peas, thawed
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 medium tomatoes, chopped
1/3 cup chopped red onion
1/4 cup lime juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
baked corn tortilla chips

Steps:

  • Combine corn and peas in large bowl.
  • In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
  • Stir in beans, tomato, and onion.
  • Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
  • Pour over corn mixture and stir to coat.
  • Serve with baked tortilla chips and refrigerate any leftovers.

Nutrition Facts : Calories 116.4, Fat 2.3, SaturatedFat 0.3, Sodium 189.4, Carbohydrate 20.2, Fiber 5.2, Sugar 1.9, Protein 5.6

CALICO CORN



Calico Corn image

Make and share this Calico Corn recipe from Food.com.

Provided by Parsley

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 -2 tablespoon butter
2 tablespoons chopped green onions
2 (16 ounce) cans whole kernel corn, drained (can use frozen corn...thawed)
2 tablespoons chopped pimiento
4 slices bacon, cooked and crumbled
1/4 teaspoon pepper
salt, if needed to taste

Steps:

  • Melt butter in a medium pot and sautee green onions in the butter until soft.
  • Add corn into pot with butter and onion and heat through.
  • Add pimientos, crumbled bacon and pepper.
  • Heat through and serve.

Nutrition Facts : Calories 215.1, Fat 10.3, SaturatedFat 3.7, Cholesterol 15.4, Sodium 688.3, Carbohydrate 29.7, Fiber 3.3, Sugar 3.8, Protein 6

AMY'S CORN SALSA



Amy's Corn Salsa image

Inspired by Dahn Bull's mom, Leslie. Dahn and I were on our way home from a pandemic drive-by car parade for Jim Tedisco's birthday and he called his parents. Leslie told us about the delicious corn salad she had just made. I couldn't stop thinking about it and had to make my own. This is my take as I don't like a lot of dressing and I love raw corn.

Provided by Amy Standaert

Categories     Corn Salsa

Time 45m

Yield 6

Number Of Ingredients 9

6 ears fresh corn, kernels cut from cob
1 pint cherry tomatoes, quartered
1 medium avocado, diced, or more to taste
1 medium red bell pepper, diced
1 medium jalapeno pepper, seeded and minced
½ medium red onion, diced
½ cup chopped fresh cilantro
salt and ground black pepper to taste
1 medium lime, juiced

Steps:

  • Combine corn, cherry tomatoes, avocado, bell pepper, jalapeno, red onion, cilantro, salt, and pepper in a large mixing bowl. Squeeze lime over top and toss to combine. Serve immediately.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 25.8 g, Fat 6.3 g, Fiber 6.3 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 23.5 mg, Sugar 4.6 g

ITALIAN BLACK BEAN SALSA



Italian Black Bean Salsa image

My neice found this recipe, and it is one of my favorite! I love to have some in the fridge to snack on anytime, and it also makes a great potluck dish. It is tangy, sweet and delish!

Provided by haras132

Categories     Black Beans

Time 1h

Yield 24 1/4 c servings, 24 serving(s)

Number Of Ingredients 8

1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can white shoepeg corn
2 avocados, diced
1/4 red onion, minced
1 tomatoes, chopped
1/4 cup olive oil
1/8 cup apple cider vinegar
0.5 (5/8 ounce) packet Italian dressing

Steps:

  • Combine all ingredients in a medium bowl.
  • Wisk together dressing and pour over top.
  • Toss to coat. Cover and chill for 30 minute
  • Serve with tortilla chips.

CALICO CORN SALSA RECIPE



Calico Corn Salsa Recipe image

Provided by sheilaolim

Number Of Ingredients 14

1-1/2 cups frozen corn, thawed
1 cup frozen peas, thawed
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1/3 cup chopped red onion
1/4 cup lime juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
Tortilla chips

Steps:

  • In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion. In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.

CALICO CORN SALAD



Calico Corn Salad image

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 12

2 packages (16 ounces each) frozen corn, thawed
4 small zucchini, finely chopped
1 large sweet red pepper, finely chopped
2 cans (4 ounces each) chopped green chilies, drained
1 medium onion, chopped
2/3 cup olive oil
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 to 2-1/2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic salt

Steps:

  • In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

Nutrition Facts : Calories 191 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

CORN SALSA



Corn Salsa image

This delightful corn salsa is a perfect salsa for dipping and can be used to boost flavor or garnish a southwestern meal. Chilling time not included in preparation time.

Provided by - Carla -

Categories     Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 11

1 (15 ounce) can whole kernel corn, drained
1/2 cup green pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
2 tomatoes, chopped
1/4 cup ripe olives, sliced
2 tablespoons pickled jalapeno peppers, drained and chopped
1 teaspoon pickled jalapeno pepper juice
2 tablespoons cider or 2 tablespoons red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

  • Combine all ingredients in a large bowl.
  • Cover and chill for several hours.

Nutrition Facts : Calories 131, Fat 2.3, SaturatedFat 0.3, Sodium 492.9, Carbohydrate 28, Fiber 4.5, Sugar 6.5, Protein 4.2

EASY 5-CAN CREAMY CORN SALSA



Easy 5-Can Creamy Corn Salsa image

My buddy brings this creamy corn salsa dip to the ranch every year. It doesn't even make it from the truck to the fridge. Serve with corn chips.

Provided by Bhuman

Categories     Side Dish     Vegetables     Corn

Time 2h10m

Yield 16

Number Of Ingredients 10

2 cups finely shredded Cheddar cheese
1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
1 (11 ounce) can white shoepeg corn, drained
1 (11 ounce) can corn niblets, drained
1 (4 ounce) can diced green chile peppers, drained
1 (4 ounce) can sliced jalapeno peppers, drained
¾ cup mayonnaise
¾ cup sour cream
1 bunch green onions, thinly sliced
1 teaspoon garlic powder

Steps:

  • Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 16.5 g, Cholesterol 22.4 mg, Fat 11 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 553.9 mg, Sugar 3.3 g

ROASTED CORN AND GARLIC SALSA (SOUTHWEST)



Roasted Corn and Garlic Salsa (Southwest) image

This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.

Provided by Sydney Mike

Categories     Low Protein

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 10

2 cups corn (fresh is preferred)
15 large garlic cloves, peeled, sliced thin
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon ground black pepper, to taste
3 medium tomatoes, round, ripe, seeded, chopped fine
1/4 cup fresh lime juice
1 jalapeno, seeded, minced
1/4 cup cilantro, chopped

Steps:

  • Preheat oven to 375 degrees F.
  • In a roasting pan, combine corn kernels & sliced garlic & mix well.
  • Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
  • Roast corn & garlic, uncovered for 20 minutes.
  • In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
  • Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
  • Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!

CREAMY CORN SALSA



Creamy Corn Salsa image

A creamy corn salsa dip for get-togethers! Serve with Fritos® or nacho chips.

Provided by AMYSUNBUG

Time 8h15m

Yield 20

Number Of Ingredients 9

2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
2 cups shredded sharp Cheddar cheese
1 (8 ounce) jar mayonnaise
1 (8 ounce) container sour cream
1 bunch green onions, thinly sliced
1 (4 ounce) jar diced pimentos, drained
½ cup sliced jalapeno peppers
1 tablespoon garlic powder
1 tablespoon flavor enhancer (such as Accent®)

Steps:

  • Mix corn, Cheddar cheese, mayonnaise, sour cream, green onions, pimentos, jalapenos, garlic powder, and flavor enhancer together in a bowl until well combined. Refrigerate 8 hours or overnight for best flavor.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 6.1 g, Cholesterol 21.2 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 308.4 mg, Sugar 0.8 g

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From eatingbirdfood.com


HOW TO MAKE THE BEST CORN SALSA - FOODIECRUSH.COM
Remove the husks and silk and set aside to cool. Cut the kernels from the cooled grilled corn cobs, or thaw and rinse the frozen corn kernels and drain well. Add the corn to a medium size bowl with the black beans, tomato, red onion, jalapeño and cilantro. Drizzle with the lime juice, canola oil, ground cumin and kosher salt.
From foodiecrush.com


EASY MEXICAN CORN SALSA RECIPE FOR A CORN PICO DE GALLO
Instructions. In a mixing bowl, combine the diced cucumbers, tomatoes, purple shallots and jalapeños with the corn kernels, and fresh coriander leaves. Dress with the tarragon vinegar, lime juice and extra virgin olive oil, season with salt, combine well, taste, and adjust the seasoning to your liking. Spoon the salsa onto tacos or tostadas or ...
From grantourismotravels.com


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