Hotsy Corn Papaya Salsa Food

PAPAYA-CILANTRO SALSA

Steps:

• Gently mix together the onions, lime juice, cilantro, honey and papaya in a bowl. Season with salt and pepper.

PAPAYA SALSA RECIPE

Steps:

• Put diced papaya, onions, jalapeno and cilantro in a bowl and mix with a spoon until combined.

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.

HOTSY CORN & PAPAYA SALSA

Steps:

• Peel and remove seed from papaya, cut into 1/2" dice.
• In a bowl, combine all ingredients except cilantro.
• Cover and refrigerate up to 2 hours.
• Just before serving, toss in cilantro.
• Serve chilled with your favorite tortilla chips.

CRISPY WHITE CORN BROOK TROUT WITH PAPAYA SAUCE AND PAPAYA-TOMATILLO RELISH

Steps:

• Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste.
• Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
• Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.

SANGRIA BARCELONA

Steps:

• Make simple syrup by combining water and sugar in saucepan. Stir over low heat until sugar is dissolved. Cover pan and simmer 2 minutes. Remove from heat.
• In large pitcher, mix together wine, club soda, juices, cognac, fruit slices and cinnamon sticks.
• Stir in simple syrup.
• Mix all together and chill.
• Stir again, then serve in a clear glass pitcher over ice cubes.
• Enjoy!

SPICY SOUTHERN HOT CORN RECIPE BY TASTY

Steps:

• Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
• Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
• Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
• Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
• Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
• Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
• Enjoy!

HOTSY CORN SALAD

Steps:

• 1. In a bowl, gently combine all the ingredients except the cilantro. Cover and refrigerate up to 2 hours. Just before serving, toss in the cilantro. Serve chilled.

SWEETCORN SALSA

Steps:

• Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
• Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.

GRILLED PORK TACOS WITH PAPAYA SALSA

Steps:

• Salsa: Mix all ingredients. Cover and refrigerate about 30 minutes or until chilled.
• Makes 3 cups salsa.
• Cook pork in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in papaya and pineapple.
• Heat, stirring occasionally, until hot. Heat oven to 425°F
• Spoon about 1/4 cup of the pork mixture onto half of each tortilla; top with about 2 tbsp of the cheese.
• Fold tortillas over filling.
• Arrange five of the filled tortillas in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch; brush with melted margarine.
• Bake uncovered about 10 minutes or until light golden brown.
• Repeat with remaining tacos.
• Serve with Papaya Salsa.

PAPAYA SALSA

Steps:

• Peel, split, and seed papaya; chop coarsely.
• Mix together all ingredients in a bowl.
• Serve over grilled fish such as ahi tuna, swordfish; also grilled chicken.