ALMOST-FAMOUS CORN SALSA
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
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.
GRILLED CORN SALSA
Provided by Michael Chiarello : Food Network
Time 52m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
- Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
- Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
- Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
- Serve with tortilla chips or as a topping for tacos.
CORNED BEEF AND KNOCKWURST SANDWICH
This corned beef and knockwurst sandwich recipe is an original from my hometown of Richmond, Virginia. Cooked on the griddle, it was created at Richmond's own NY Deli in the 1940's, and soon became a staple of diners and bars across the city. Crazy that it's still completely unknown anywhere else.
Provided by Brian Genest
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Slice knockwurst into long slices.
- Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
- Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
- Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.
Nutrition Facts : Calories 837.4 calories, Carbohydrate 37.3 g, Cholesterol 188.3 mg, Fat 52.5 g, Fiber 3.7 g, Protein 50.3 g, SaturatedFat 25.7 g, Sodium 2985.8 mg, Sugar 3.2 g
KNOCKWURST OR WEINERS
The perfect thing if you'd like to know exactly what's in your sausages. These won't be the same color as the purchased variety due to no nitrates. Casings can be ordered from your local butcher. To stuff the casings, you will need a meat grinder with a sausage horn attachment.
Provided by Molly53
Categories Meat
Time 55m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard that section).
- Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
- Combine meats and grind coarsely.
- Add remaining ingredients, thoroughly knead by hand, and grind again.
- Bunch or tightly pleat prepared casings onto sausage horn; tie a knot in the end.
- Stuff ground meat into casings and twist into 6" lengths.
- Place in a heavy kettle with water to cover.
- Bring to a boil and simmer 10 minutes.
- Drain and rinse in cold water.
- Refrigerate until ready to use (no longer than three or four days) or freeze.
- They must be cooked again before being eaten.
- Pierce sausages with a fork first to allow grease to run out, then they are ready to grill, boil, or fry.
Nutrition Facts : Calories 239.6, Fat 15.7, SaturatedFat 5.3, Cholesterol 69, Sodium 1113.9, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 21.9
FRESH CORN SALSA
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
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
BLACK BEAN & FRESH CORN SALSA
Make and share this Black Bean & Fresh Corn Salsa recipe from Food.com.
Provided by Aroostook
Categories Sauces
Time 20m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Cut corn from cob and place in pan with jus enough water to cover.
- Bring to boil and cook about 5 minutes.
- Drain.
- Mix in remaining ingredients and chill.
Nutrition Facts : Calories 59.5, Fat 2.2, SaturatedFat 0.3, Sodium 3.5, Carbohydrate 8.5, Fiber 3.1, Sugar 0.8, Protein 2.5
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