CORN & TOMATO SALSA
This tangy homemade salsa, made with fresh from the garden vegetables, is so delicious, and versatile! For example, it can be served hot as an accompaniment to barbeque, or a topping for grilled salmon, or as an appetizer with tortilla chips. It's the perfect salsa for those with a genetic aversion to cilantro because you may...
Provided by Tere Gill
Categories Salsas
Time 35m
Number Of Ingredients 12
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.
CORN AND TOMATO SALSA WITH CILANTRO
This is a nice, mild, sweet salsa, best served with spicy dishes. If you're feeling creative, add black beans, bell peppers, or whatever your heart desires. It makes a great base for experimentation. If you can't get fresh tomatoes, it's fine to used canned diced ones. The corn kernels can be fresh, canned or frozen (thawed.)
Provided by EmmyDuckie
Categories Sauces
Time 6m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine tomatoes, corn and cilantro.
- Add salt and pepper to taste.
- Refrigerate at least 1 hour, or overnight.
Nutrition Facts : Calories 60.5, Fat 0.6, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 14.1, Fiber 2.1, Sugar 1.6, Protein 2.3
ROASTED TOMATO AND CORN SALSA
Provided by Valerie Bertinelli
Categories condiment
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 13
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 SALAD WITH CILANTRO DRESSING
Steps:
- Just before serving, pour dressing over corn mixture and toss.
CORN, TOMATO, AND BLACK BEAN SALSA
This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.
Provided by NICK SUHADOLNIK
Categories Corn
Time 45m
Yield 6 cups
Number Of Ingredients 16
Steps:
- To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
- Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
- To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
- Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
- Add the corn, tomatos, black beans and sauteed ingredients.
- Stir to combine thoroughly.
BEST EVER CILANTRO CORN SALSA
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
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
SWEET CORN & TOMATO SALAD WITH FRESH CILANTRO
This is a delicious and refreshing summer salad. This can be made with canned corn also (I have done this in the off season) with tasty results! Adjust oil and vinegar mixture to your tastes.
Provided by Mom2Rose
Categories Corn
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook corn in large pot of boiling salted water until just tender, about 5-8 minutes.
- Drain; cool to room temperature.
- Cut kernels from cobs.
- Transfer corn to large bowl.
- Add remaining ingredients; toss to blend.
- Season salad to taste with salt and pepper.
Nutrition Facts : Calories 184.5, Fat 8.3, SaturatedFat 1.2, Sodium 24.3, Carbohydrate 27.3, Fiber 4.7, Sugar 7.2, Protein 4.8
CORN AND TOMATO SALAD WITH CILANTRO DRESSING
Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try fresh basil instead of cilantro in the dressing. Pare this side with another great side.. recipe#369273
Provided by CHILI SPICE
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine corn, tomatoes and red onion.
- In a blender combine oil, cilantro, mint, vinegar, lime juice, brown sugar, garlic and salt and pepper. Puree until smooth.
- Just before serving, pour dressing over corn mixture and toss.
- Try serving with recipe#369273.
Nutrition Facts : Calories 258.5, Fat 10.5, SaturatedFat 1.5, Sodium 12.4, Carbohydrate 42, Fiber 5.7, Sugar 5, Protein 6.2
TOMATO AND CORN SALSA
Provided by Robin Donovan
Categories Onion Tomato Side No-Cook Quick & Easy Father's Day Corn Summer Jalapeño Cilantro Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.
SWEET CORN AND TOMATO SALAD WITH FRESH CILANTRO
Categories Salad Onion Tomato Side Vegetarian Quick & Easy Graduation Corn Summer Vegan Cilantro Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
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