Mexican Corn Salsa Food
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.
MEXICAN CORN SALSA RECIPE
When you plan to break the monotony in your kitchen and cook a Mexican meal. Mexican Corn Salsa is a delectable side dish everyone will eye for. Mexican Corn Salsa Recipe is made with variety of colorful ingredients like Corn, tomatoes, colored bell peppers, carrots and onions. I love making the Mexican Corn Salsa extra spicy with chopped green chilies and paprika powder but if you are preparing it for kids, use the spices sparingly. Stuff this in your sandwiches or as a side dish to your Mexican meal. Did you know: Corn is a rich source of vitamins and minerals. Being a good source of vitamins and carotenoids, corn promotes eye health. Health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension. Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos If you like to have the sweet corn in different ways, you can try such other recipes like Tomato Corn Au Gratin (French Style Creamy Tomato And Corn Bake), Corn Salad With Radishes, Jalapeño And Lime In Mint Mayo Recipe Mexican Vegetarian Burrito Bowl Recipe
Provided by Raksha Kamat
Time 25m
Yield Makes: 4 Servings
Number Of Ingredients 13
Steps:
- To begin making Mexican Corn Salsa Recipe, steam the corn either using a steamer or in a pressure cooker for one whistle. Let the corn kernels cool.
- Once the corn kernels are steamed and cooled, put them in a large mixing bowl.
- Add chopped onion, green capsicum, yellow bell pepper, red bell pepper, carrot and toss the ingredients together. Add the chopped green chili. Adjust the green chili suiting to your palate.
- Season the ingredients in the bowl with lemon juice, extra virgin olive oil, tabasco sauce, salt. Add freshly chopped coriander leaves.
- Toss all the ingredients in the mixing bowl well, check the salt and spices and adjust to suit your taste.
- Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos
EASY CORN SALSA
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
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
MEXICAN CORN SALSA
This classic corn salsa is a simple Mexican recipe you can prep in 20 minutes. Leave to marinate before serving to intensify the vibrant flavours
Provided by Juliet Sear
Categories Condiment, Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a bowl with a good pinch of salt. It's best left to marinate for 30 mins before serving.
Nutrition Facts : Calories 44 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MEXICAN MEAT PATTIES WITH FRESH CORN SALSA
Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and low-maintenance summer dinner.
Provided by Anna Stockwell
Categories Ground Beef Pork Cilantro Chili Corn Tomato Onion Avocado Chile Lime Juice Dinner Kid-Friendly Quick & Easy Summer Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
- Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
- Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
- Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
- Top patties with corn salsa.
- Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.
MEXICAN CORN SALAD
A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.
Provided by Brookelynne26
Categories Corn
Time 10m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well.
- Cover and chill approximately 8 hours.
- Stir well before serving.
Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
MEXICAN CORN SALAD
Make and share this Mexican Corn Salad recipe from Food.com.
Provided by Crabbycakes
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy large skillet, melt the butter over medium-high heat.
- Add the corn, bell pepper, zucchini, green onions and jalapeno pepper.
- Saute until vegetables are tender, about 6 minutes.
- Remove from heat and refrigerate vegetables until chilled.
- Add salsa and chopped cilantro to vegetable mixture.
- Stir and season with salt and pepper to taste.
Nutrition Facts : Calories 173.5, Fat 9.5, SaturatedFat 5.6, Cholesterol 22.9, Sodium 263.2, Carbohydrate 22.7, Fiber 3.7, Sugar 3.1, Protein 3.9
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