Corn And Olive Salsa Food

OLIVE CORN SALAD

Steps:

• In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled.

ALMOST-FAMOUS CORN SALSA

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.

CORN SALSA

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.

CORN SALSA

Steps:

• Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
• Just before serving, add the cilantro to the salsa.

FIRE-ROASTED CORN SALSA

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

EASY CORN SALSA

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.

MONDAY TO FRIDAY CORN AND SALSA OVER PASTA TWISTS

Steps:

• Bring a pot of salted water to a boil. Add pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
• Saute garlic in olive oil for a few seconds, add oregano, chiles, corn and pimientos and bring to a simmer. Add some chicken broth to moisten and keep warm, until the pasta is done.
• Drain pasta and return to pot, off heat. Add corn sauce and salsa to taste. Sprinkle with tabasco and mix with fresh cilantro. Serve immediately.

ROASTED CORN AND TOMATILLO SALSA

Steps:

• Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.;

CORN AND OLIVE SALSA

Steps:

• Combine ingredients in a medium bowl.

PAN-ROASTED CORN SALSA

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over high heat.
• Add corn kernels and saute until light brown, about 5 minutes.
• Transfer sauteed corn to large bowl; cool.
• Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
• Toss to combine.
• Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).

QUICK AND EASY CORN SALSA

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk the vinegar, oil, mustard, salt, pepper sauce, pepper and cayenne. Stir in cilantro. Drizzle over corn mixture and toss to coat., Chill until serving. Serve with your favorite snack chips or grilled meats.

ROASTED-CORN SALSA

Steps:

• Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
• Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.

FABULOUS OLIVE SALSA BY JAMES

Steps:

• Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.

CORN AND OLIVE SALSA

Steps:

• Combine ingredients in a meduim bow.

BEST EVER CILANTRO CORN SALSA

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.

ROASTED CORN AND GARLIC SALSA (SOUTHWEST)

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!

OLIVE SALSA

Steps:

• To toast pine nuts heat in a small skillet over low heat, stirring frequently, until lightly browned.
• Drain olives well and chop.
• Very finely chop garlic Seed and remove membranes from halapenos and finely chop Dice onion, red and yellow peppers Combine all ingredients and add olive oil and vinegar, mix well Chill several hours or overnight, bring to room temperature to serve.

CORN AND TOMATO SALSA

Steps:

• Scrape the corn kernels off the cob using a sharp knife. Set them aside.
• Saute the pepper and the garlic in the olive oil for two to three minutes. Add the corn and cook for one minute.
• Add the tomatoes and cook just enough to heat them through (less than a minute). Season them with salt and pepper, sprinkle with basil and serve.