Sweet Corn And Sun Dried Tomato Salsa Food

SWEET CORN SALSA

Steps:

• First of all select freshly harvested tender corn. If sweet corn is not available you can very well use Indian yellow corn..
• Remove the husks and shuck the corn kernels off the cob. As far as possible try to get the kernels whole. You can firmly hold the sweet corn on a flat surface and a use a sharp knife to shuck the kernels.
• Boil the corn kernels for 4-5 minutes in salted water. Drain and set aside
• Chop tomatoes, onions, green chilies, bell peppers finely. I have not chopped them very finely as we don't prefer it that way. You can use a food processor to chop the veggies very finely too.
• Into a mixing bowl tip all the chopped veggies and add prepped corn kernels. Mix well.
• Add salt, ground cumin, pepper powder, chopped cilantro leaves, some chili flakes and lemon juice. Mix well.
• Let corn salsa sit for 30 minutes before serving for flavors to mingle.

SWEET CORN AND SUN-DRIED TOMATO SALSA

Steps:

• Fill small saucepan three-fourths full of water; heat to boiling. Add corn; cook 5 minutes. Drain; rinse with cold water until cool.
• In medium bowl, gently mix corn, beans, avocado, tomatoes, oil, parsley and lemon juice. Season with salt and pepper. Serve immediately or refrigerate until serving time.

CORN PASTA WITH SUN-DRIED TOMATOES

Steps:

• In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
• Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
• Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

CHARRED SWEETCORN SALSA

Steps:

• Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
• Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.

SWEET CORN-TOMATO SALAD

Steps:

• Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

BEST EVER CILANTRO CORN SALSA

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.

SUN-DRIED TOMATO SALSA (RAW RECIPE)

Steps:

• Mix ingredients in a bowl. For best flavor, let sit 1 hour or more so flavors meld.

CORN AND TOMATO SALSA WITH CILANTRO

Steps:

• Combine tomatoes, corn and cilantro.
• Add salt and pepper to taste.
• Refrigerate at least 1 hour, or overnight.

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.

SWEET AND MILD COOKED TOMATO SALSA

Steps:

• Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

TOMATO AND CORN SALSA

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.