Creamy Corn Salsa Food

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CREAMY CORN SALSA



Creamy Corn Salsa image

This corn salsa is easy to fix and is loaded with vibrant vegetables. It's perfect for a summer cookout. Serve with tortilla chips, or use as a nacho topping.

Provided by thedailygourmet

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

Time 20m

Yield 8

Number Of Ingredients 9

4 ears corn on the cob, husked
¼ cup Mexican sour cream
1 tablespoon olive oil
2 teaspoons lime juice
2 teaspoons Mexican seasoning mix (such as Goya® Sazonador Total)
¼ teaspoon adobo seasoning (such as Goya®)
½ cup chopped green onions
½ cup finely chopped red bell pepper
1 bunch fresh cilantro, chopped

Steps:

  • Cut the corn kernels off the cob using a sharp knife.
  • Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.

Nutrition Facts : Calories 76.2 calories, Carbohydrate 10.3 g, Cholesterol 3.2 mg, Fat 3.8 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 65.3 mg, Sugar 2.1 g

CREAMY CORN SALSA RECIPE



Creamy Corn Salsa Recipe image

Easy and spicy creamy corn salsa is a tasty and unique appetizer. Serve with tortilla chips or your favorite bread on the side!

Provided by Cheryl Najafi

Categories     appetizers

Time 18m

Number Of Ingredients 13

2 Tbsp unsalted butter
1/2 yellow onion (finely diced)
1/2 red bell pepper (finely diced)
1 jalapeño (diced and seeded, if desired)
3/4 tsp salt
3 1/2 cups sweet corn kernels (about 5 ears)
3 Tbsp cream cheese
1/2 cup cotija cheese crumbles (or feta cheese crumbles)
1/4 cup cilantro (chopped)
1/2 tsp chili powder
1/4 tsp garlic powder
1 Tbsp lime juice
salt and pepper (to taste)

Steps:

  • Place a large skillet over medium-high heat and melt butter. Add onion, bell pepper, jalapeno and salt and cook, stirring frequently for 2 minutes. Add corn and continue cooking for about 4-6 minutes until corn kernels are tender but still crisp, and the onion and bell pepper are soft.
  • Transfer corn mixture to a medium mixing bowl and add cream cheese, cotija or feta crumbles, cilantro, chili powder and garlic powder. Stir until cream cheese is melted and all ingredients are evenly incorporated.
  • Add lime juice and stir to combine, then season to taste with salt and pepper. For best flavor, cover and refrigerate for at least 1 hour before serving. Reheat the dip if you plan to serve it warm.

Nutrition Facts : Calories 158 kcal, Carbohydrate 15 g, Protein 6 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 643 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

SPICY, CREAMY CORN SALSA



Spicy, Creamy Corn Salsa image

An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.

Provided by Yoly

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

Time 15m

Yield 12

Number Of Ingredients 10

½ cup sour cream
½ cup mayonnaise
2 (15.25 ounce) cans whole kernel corn, drained
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
½ cup thinly sliced green onion, white and green parts
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 cups shredded sharp Cheddar cheese

Steps:

  • Stir sour cream and mayonnaise until well combined. Set aside.
  • Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 15.6 g, Cholesterol 31.8 mg, Fat 17.6 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 603.3 mg, Sugar 2.5 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.

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.

CORN SALSA



Corn Salsa image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h15m

Yield Servings: about 5 cups

Number Of Ingredients 11

1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2.5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro

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.

SOUTHWESTERN SALSA CREAMED CORN



Southwestern Salsa Creamed Corn image

This recipe takes just a few ingredients to transform frozen corn into a dish with South-of-the-border flavors.

Provided by thedailygourmet

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

Time 10m

Yield 2

Number Of Ingredients 6

1 cup frozen corn
1 tablespoon salsa
1 tablespoon crema con sal (salted Mexican-style sour cream)
2 tablespoons shredded asadero cheese, or to taste
1 teaspoon minced cilantro
1 pinch ground black pepper

Steps:

  • Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
  • Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 18.4 g, Cholesterol 18.9 mg, Fat 5.8 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 108.4 mg, Sugar 3.3 g

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

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

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

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

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

EASY, COLORFUL CORN SALSA



Easy, Colorful Corn Salsa image

Super easy, beautiful and tasty (not to mention cheap!) corn salsa...I serve it with fish tacos or tortilla chips but my 2-yr-old likes it by the spoonful...ENJOY!

Provided by daydreamerartist

Categories     Corn

Time 5m

Yield 2 C.

Number Of Ingredients 10

1 (14 1/2 ounce) can sweet corn
1 (14 1/2 ounce) can diced tomatoes (drained)
1 (14 1/2 ounce) can black olives (chopped)
1/4 cup onion (diced)
1/4 cup green pepper (diced)
1 teaspoon chopped garlic
3/4 teaspoon cumin
1/2 teaspoon pepper
1 teaspoon salt
hot sauce (I used 1 T. of Frank's Red Hot)

Steps:

  • Combine all ingredients and refrigerate.
  • ENJOY!

Nutrition Facts : Calories 485.1, Fat 24.9, SaturatedFat 3.4, Sodium 3435, Carbohydrate 69, Fiber 15.8, Sugar 15.6, Protein 10.6

QUICK CORN SALSA



Quick Corn Salsa image

"A friend gave us this recipe, and everyone just raves about it." Canned ingredients make this flavorful salsa a breeze to whip up. Dave Kepler - Metamora, IL

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 7 cups.

Number Of Ingredients 12

1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chilies
2 medium tomatoes, chopped
2/3 cup chopped onion
1/2 cup minced fresh cilantro
2 tablespoons lime juice
2 tablespoons minced garlic
1/4 teaspoon garlic salt
1/4 teaspoon chili powder
Tortilla chips

Steps:

  • In a large bowl, combine the first 11 ingredients. Chill until serving. Serve with tortilla chips.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g 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

SALSA CORN CHOWDER



Salsa Corn Chowder image

This is a refreshing, tasty soup for any time of year. You can use fresh corn, homemade salsa, and adjust the spices according to how hot you like it!

Provided by everything zen

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups chopped onions
2 tablespoons butter
1 tablespoon flour
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups corn (frozen)
2 cups salsa (the hotter the better!)
1 (13 1/4 ounce) can chicken or 1 (13 1/4 ounce) can vegetable broth
1 (4 ounce) jar chopped pimiento, drained
1 (8 ounce) package cream cheese, softened
1 cup milk

Steps:

  • Saute onions in butter in large saucepan. Stir in flour, chili.
  • powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to a.
  • boil. Remove from heat. Gradually add 1/4 cup hot mixture to cream.
  • cheese (I find it works best to soften cream cheese until melted) in.
  • small bowl, stirring until well-blended. Add cream cheese mixture and.
  • milk to saucepan, stirring until well blended. Cook until thoroughly.
  • heated. DO NOT BOIL. Yields 6-8 servings. Chowder freezes well!
  • Can also add ground meat, chicken, turkey, veggie crumbles, or ham to this chowder for.
  • a tasty variation. Serve with a tossed salad and cornbread for a.
  • wonderful, yet simple meal.

Nutrition Facts : Calories 386.3, Fat 25.5, SaturatedFat 13.5, Cholesterol 86, Sodium 986.2, Carbohydrate 28.6, Fiber 4.2, Sugar 6.3, Protein 15.3

COLORFUL CORN SALSA



Colorful Corn Salsa image

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 2-1/2 cups.

Number Of Ingredients 11

2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
Dash pepper
Tortilla chips

Steps:

  • Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CREAMY SALSA DIP



Creamy Salsa Dip image

Make and share this Creamy Salsa Dip recipe from Food.com.

Provided by Ann Stone

Categories     Sauces

Time 5m

Yield 2 cups of dip

Number Of Ingredients 2

8 ounces cream cheese, softened
1 cup salsa

Steps:

  • Combine cream cheese and salsa in food processor just until ingredients are blended.
  • Chill.
  • Serve with corn chips.
  • Makes a good spread for tortilla wraps, also.

QUICK AND EASY CORN SALSA



Quick and Easy Corn Salsa image

Colorful corn salsa is sure to be a hit with family and friends. It's an easy accompaniment to an outdoor cookout and adds a kick of flavor to whatever's on the grill.-Shirley A. Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 5 cups.

Number Of Ingredients 13

3 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
5 green onions, thinly sliced
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, finely chopped
1/3 cup rice vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
Dash cayenne pepper
2/3 cup minced fresh cilantro

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.

Nutrition Facts : Calories 50 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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FRESH SWEET CORN SALSA - BUDGET BYTES
Finely dice about ¼ cup red onion and roughly chop about ¼ cup fresh cilantro. Add the corn, tomatoes, jalapeño, red onion, and cilantro to a bowl. Squeeze the juice from one lime, then add about 2 Tbsp of the juice to the bowl. Sprinkle ½ tsp salt over top. Stir until everything is combined and coated in juice and salt.
From budgetbytes.com
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10 BEST CANNED CORN SALSA RECIPES | YUMMLY
Chicken & Broccoli ShannonandChrisMoyer. soy sauce, sugar, vegetable broth, cooking oil, pepper, sesame oil and 8 more. Chipotle Copycat Corn Salsa Recipe... The Best Corn Salsa Ever. Bright Green Door. lime juice, cilantro, corn, jalapeños, salt, red onion. Easy Corn Salsa - Possibly THE BEST Corn Salsa of time.
From yummly.com
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CORN SALSA RECIPES - CREAMY, BLACK BEAN, SPICY & MORE | TASTE OF …
Corn Salsa Recipes. Looking for the best corn salsa recipes? All your favorite mix-ins are here—peppers, mangoes, black beans and more—plus creamy and spicy variations. Now all you need are the chips.
From tasteofhome.com
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CORN SALSA RECIPE {BEST DRESSING!} - CHELSEA'S MESSY APRON
To grill corn on the cob: Peel off the husks and remove silk (discard both). Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated, cleaned, and greased grill (400 degrees F) and rotate every 3-4 minutes or until charred. Remove, let cool and then slice off the cob.
From chelseasmessyapron.com
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CHIPOTLE CORN SALSA CREAMED CORN RECIPE - SERIOUS EATS
Add cayenne, sour cream, and heavy cream to the pan. Bring to a boil over high heat, reduce to a bare simmer, and cook until reduced by 1/3, about 10 minutes. Liquid should be thick enough to coat the back of a spoon. Add corn to the skillet and cook, stirring, until warmed through. Remove from heat and stir in bacon, lime zest, and lime juice. Season to taste with …
From seriouseats.com
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MEXICAN STREET CORN SALSA RECIPE - THE COOKIE ROOKIE®
Heat corn in the microwave according to package instructions. Once cooked, transfer to a skillet and toss in the olive oil, cooking just long enough to char the corn to your liking. Combine all ingredients in a large bowl and stir to combine. Refrigerate until ready to serve.
From thecookierookie.com
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CHUNKY SALSA WITH CORN | CHEW OUT LOUD
Instructions. In a glass bowl, combine all ingredients and stir to mix well. Add more salt and black pepper to taste, if needed Salsa is best made either the night before or at least several hours ahead of time to allow flavors to meld. Keep in airtight container, chilled, until ready to serve. Author: Chew Out Loud.
From chewoutloud.com
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ROASTED CORN SALSA - SPICY SOUTHERN KITCHEN
Cut the kernels from the corn cobs and place in a large bowl. Place the onions, poblano peppers, and jalapeno peppers in a food processor. Pulse 8 to 10 times. Transfer to bowl with the corn. Add the tomatoes, lime juice, garlic, cayenne pepper, and remaining 1/2 teaspoon of salt to the food processor.
From spicysouthernkitchen.com
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