Sweet Corn Pepper Salsa Food

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Grilled Sea Scallops With Corn and Pepper Salsa image

These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.

Provided by David Tanis

Categories dinner, quick, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

12 medium tomatillos, husks removed, roughly chopped (about 1 cup)
1 jalapeño, seeds and veins removed to lessen heat if desired
2 large ears fresh sweet corn, kernels removed (about 1 1/2 cups)
2 medium sweet red bell peppers, or a mixture of colors, finely diced
1 small red onion, finely diced
2 tablespoons lime juice
Salt to taste
12 large sea scallops (about 1 1/2 pounds)
Salt and pepper
2 tablespoons extra-virgin olive oil
Lime wedges, for garnish
Cilantro sprigs, for garnish

Steps:

Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 5 grams, TransFat 0 grams

WILD SALMON WITH CORN & PEPPER SALSA SALAD

Wild salmon with corn & pepper salsa salad image

Marinate heart-healthy fish with spices and serve with colourful sweetcorn and avocado - vegetarians can use halloumi instead

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 27m

Number Of Ingredients 13

Ingredients

1 garlic clove
½ tsp mild chilli powder
½ tsp ground coriander
¼ tsp ground cumin
1 lime , grated zest and juice, plus wedges to serve (optional)
2 tsp rapeseed oil
2 wild salmon fillets
1 corn on the cob , husk removed if attached
1 red onion , finely chopped
1 avocado , stoned, peeled and finely chopped
1 red pepper , deseeded and finely chopped
1 red chilli , halved, deseeded and chopped
½ pack coriander , finely chopped

Steps:

Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.

Nutrition Facts : Calories 530 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.2 milligram of sodium

SWEET CORN SALSA

Sweet Corn Salsa image

Sweet corn salsa recipe- a very popular Mexican condiment salsa made with fresh seasonal sweet corns. This super easy to make sweet corn salsa requires minimum cooking. It comes together in 15 minutes, vegan and gluten free too. Serve with some nachos or chips as appetizer or a big bowl on its own as snack or meal, its delicious in all ways ???? Here is how to make best sweet corn salsa recipe.

Provided by Harini

Categories condiment

Time 40m

Number Of Ingredients 11

Ingredients

1.5 cups sweet corn kernels
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/4 cup chopped green bell pepper
2 jalapenos , chopped (or any variety of chili)
2 tablespoons chopped cilantro leaves
2 tablespoons lemon juice
1/2 teaspoon roasted cumin powder
1/2 teaspoon pepper powder
salt (to taste)
chili flakes (to taste)

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.

Nutrition Facts : ServingSize 3 g, Calories 98 kcal

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

Ingredients

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

SWEET CORN PEPPER SALSA

Sweet Corn Pepper Salsa image

This salsa has been a hit at several of our BBQs. Our friends have said they've never had anything like it before and it was devoured! We typically roast the corn for this recipe on the outdoor grill. From the Black Dog Tavern's Summer on the Vineyard Cookbook.

Provided by Dr. Jenny

Categories Corn

Time 1h15m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ears freshly picked corn
1 red pepper, diced
1 green jalapeno pepper, minced
1 bunch fresh cilantro, chopped
1 small red onion, chopped
1/2 cup fresh lime juice
1/4 cup sherry wine vinegar
1/4 cup olive oil
3 garlic cloves, minced
salt and pepper

Steps:

Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins).
Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop.

Nutrition Facts : Calories 262.5, Fat 15.5, SaturatedFat 2.1, Sodium 7.9, Carbohydrate 32, Fiber 4.2, Sugar 8.1, Protein 5

SWEETCORN SALSA

Sweetcorn Salsa image

Healthy BBQ side dishes don't get much more colourful than this Sweetcorn Salsa. It's chunky, zesty and can be thrown together in less than 5 minutes.

Provided by Dannii

Categories Side Dish

Time 5m

Number Of Ingredients 12

Ingredients

300 g tinned sweetcorn (drained)
1 red bell pepper (diced)
6 tomatoes (diced)
0.5 red onion (diced)
10 g coriander (finely chopped (you can use parsley instead))
2 jalapeno peppers (diced (less if you don't like spicy))
1 lime ((juice only))
1 tbsp olive oil
1 tbsp apple cider vinegar
2 garlic cloves (crushed)
40 g feta cheese (crumbled)
1 Pinch sea salt and black pepper

Steps:

In a bowl, add the sweetcorn, red pepper, tomatoes and red onion and mix well.
Add the coriander, jalapeños, lime juice, olive oil, cider vinegar, garlic and salt and pepper and mix well.
Add the feta just before serving and mix well.

Nutrition Facts : ServingSize 1 portion, Calories 95 kcal, Carbohydrate 14 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 133 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

SWEETCORN AND RED PEPPER SALSA/GARNISH

Sweetcorn and Red Pepper Salsa/Garnish image

Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.

Provided by Shannon Cooks

Categories Sauces

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces frozen corn, thawed and drained (or use the canned variety and drain well)
1 red bell pepper, diced
1 red onion, minced
2 small garlic cloves, finely minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/4 cup lemon juice
1/4 cup cilantro leaf

Steps:

In a large bowl, mix corn, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
Cover and marinate in the refrigerator 2 hours.

Nutrition Facts : Calories 77.7, Fat 2.2, SaturatedFat 0.3, Sodium 2.9, Carbohydrate 15, Fiber 1.9, Sugar 1.4, Protein 2.1

FRESH CORN SALSA

FRESH CORN SALSA image

Fresh Corn Salsa recipe is colorful, delicious and super easy to make. It's a perfect summer salsa and nice change up from tomato based salsa recipes.

Provided by Julie | The Simple Veganista

Categories Side

Time 10m

Number Of Ingredients 7

Ingredients

4 ears of corn (about 3 1/2 - 4 cups), shucked and cut from the cob
1 red bell pepper, cored and finely diced
1/2 red onion, finely diced
1 jalapeno, finely diced (a few seeds are ok for extra heat)
2 limes, juice of
1/4 - 1/2 teaspoon chili powder, optional
generous pinch of mineral salt

Steps:

In a large mixing bowl, combine the corn, bell pepper, onion, jalapeno, lime juice and salt, mix well to combine. Taste for flavor adding more lime juice or salt to taste.
Makes about 4 - 5 cups.
Keep leftovers in the refrigerator for up to 5 - 6 days. To keep longer, freeze portions in freezer safe containers or baggies.

Nutrition Facts : Calories 79 calories, Sugar 6.4 g, Sodium 38.5 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 2.3 g, Protein 2.8 g, Cholesterol 0 mg

SWEETCORN SALSA

Sweetcorn salsa image

This vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta

Provided by Good Food team

Categories Side dish

Time 20m

Number Of Ingredients 9

Ingredients

4 fresh corn cobs
2 vine tomatoes , chopped
½ red onion , chopped
1 red pepper , deseeded and chopped
1 avocado , stoned, peeled and chopped
1 jalapeño pepper , deseeded and finely chopped
handful coriander , roughly chopped
juice 3 limes
75g feta cheese

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.

Nutrition Facts : Calories 227 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

SWEET CORN SALSA

Sweet Corn Salsa image

Want a different flavor for your Tortillas' or you nachos? Try this. I made it once and my family went crazy over it. NOTE: I had to add serving size on this recipe before it was excepted. I am not sure what it really is.

Provided by Stacy Buzzell

Categories Black Beans

Time 3h5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup frozen corn
1 cup salsa
1/4 cup black beans
2 tablespoons sugar
1 tablespoon white corn syrup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon apple cider vinegar

Steps:

Cook corn in a microwave safe dish for a minute on high.
Let cool.
Mix all ingredients well.
Refrigerate for 2-3 hours.

Nutrition Facts : Calories 40.6, Fat 0.1, Sodium 199.7, Carbohydrate 9.7, Fiber 1.1, Sugar 4.9, Protein 1.1

SWEET PEPPER SALSA

Sweet Pepper Salsa image

This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.

Provided by Molly O'Neill

Categories easy, quick, side dish

Time P4DT5m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 large red bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 large yellow bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 large green bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 medium jalapeno chili pepper, seeded, deveined and finely chopped
4 cloves garlic, roasted, peeled and finely chopped
1 cup basil leaves, rinsed
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

Put all of the ingredients into a food processor or blender. Puree until smooth. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 3 grams

CRUNCHY CORN & PEPPER SALSA

Crunchy corn & pepper salsa image

This superhealthy salsa takes just ten minutes to prepare

Provided by Barney Desmazery

Categories Side dish

Time 10m

Number Of Ingredients 8

Ingredients

1 bunch spring onions , chopped
140g frozen sweetcorn , defrosted
1 red pepper , seeded and finely chopped
1 tbsp olive oil
1 tbsp honey
1 garlic clove , crushed
1 tsp ground cumin
juice 1 lime

Steps:

Stir all the dressing ingredients together in a medium bowl with some salt and pepper. Toss in the spring onions, sweetcorn and finely chopped red pepper. Can be made up to a day in advance and chilled. Let the salsa stand at room temperature for about 20 mins before serving.

Nutrition Facts : Calories 60 calories, Fat 3 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

ROASTED SWEET CORN SALSA

Roasted Sweet Corn Salsa image

Sweet corn makes the most delicious topping for salads, tacos, or even on a hot dog as a relish. In this case, I'm roasting it to make it super sweet and combining it with Southwestern flavors. It's definitely the star ingredient in this salsa.

Provided by Melissa Sperka

Categories Other Snacks

Time 35m

Number Of Ingredients 10

Ingredients

4 medium fresh sweet corn on the cob
1/3 c chopped cilantro
1/2 c finely diced sweet red pepper
2 roma tomatoes seeded and diced
1 small red onion finely diced
1 medium diced jalapeno pepper
1/4-1/3 c lime juice
2 Tbsp olive oil
1 Tbsp honey
garlic salt & freshly ground black pepper to taste

Steps:

1. Preheat the oven to 500 degrees and line a baking sheet with parchment paper. Move the oven rack to it's highest position. Cut the kernels from the corn then spread onto the prepared baking sheet in a single layer. Spritz the corn lightly with cooking spray then season with garlic salt and freshly ground black pepper. Roast for approximately 12-15 minutes or until golden. Keep a close eye on the corn and stir periodically to prevent over browning. Set the roasted corn aside to cool slightly. Cut and remove the seeds from the jalapeno pepper using a teaspoon. Always wash your hands well after handling peppers. Finely dice the jalapeno, red onion, and red pepper. Dice and seed the roma tomatoes and chop the cilantro. In a small mixing bowl whisk together the oil, honey and 1/4 cup of lime juice then add the diced vegetables to the bowl. Add the roasted corn to the veggies and mix well. At this point, I like to taste the salsa so I can adjust the seasonings and add a little more lime juice if needed. I usually add a little more garlic salt and pepper but, it's your party, so season the salsa to your taste. Serve chilled or room temperature with tortilla chips, as a topping for tacos/quesadillas or on a taco salad. Yield: 2 cups Cook's note: If you use aluminum foil instead of parchment paper, spray it lightly with cooking spray to avoid sticking. It's not necessary to do this with parchment paper.

SWEET CORN SALSA

Sweet Corn Salsa image

This was a recipe givin to me by a friend. I am always asked to bring this to Potlucks, Family Get togethers, and Cookouts. Great for a Summertime Dip! Make this the NIGHT BEFORE your event so it can chill Overnight. Serve with Corn Chips

Provided by MyMagicMoo

Categories Corn

Time 6h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans water chestnuts
1 cup white vinegar
1 cup sugar
1/2 cup canola oil
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 medium red onion
10 -12 green onions
1 (7 ounce) can white shoepeg corn
2 (15 1/4 ounce) cans sweet whole kernel corn
1/2 bunch cilantro (optional)

Steps:

Chop all the peppers and onions to about the size of a corn kernel.
Dice the Water Chestnuts.
If using the Cilantro chop up very fine.
Put ALL ingredients into a mixing bowl, mix well by hand.
This needs Alot of time to chill so Cover and Chill Overnight.

SIX PEPPER SALSA

Six Pepper Salsa image

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.

Provided by ctrmom

Categories Sauces

Time 1h55m

Yield 6-12 quarts or pints, 192 serving(s)

Number Of Ingredients 15

Ingredients

36 cups tomatoes, chopped
4 cups onions, chopped
3 poblano peppers, chopped
3 serrano peppers, chopped
3 jalapeno peppers, chopped
3 banana peppers, chopped
3 anaheim chilies, chopped
3 fingerhot chili peppers, chopped
24 garlic cloves, minced (about 2 heads)
8 teaspoons cumin
8 teaspoons pepper
1/2 cup canning salt
2/3 cup sugar
1 1/3 cups apple cider vinegar
2 cups cilantro, chopped

Steps:

Combine everything in a LARGE pot and bring to a boil.
Reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot jars leaving 1/4 inch headspace.
Wipe jar rim with clean cloth and top with heated two-piece caps.
Process for 15 minutes in a boiling-water canner.

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From simplyscratch.com
Reviews 48
Category Appetizers & Snacks
Cuisine Tex Mex
Total Time 1 hr 15 mins

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EASY CORN SALSA RECIPE WITH PEPPERS - THE SPRUCE EATS

Grilled Corn Salsa - Grill 6 ears of corn until the kernels are charred. Cut the corn from the ears with a corn cutting tool or sharp knife. Corn Salsa With Roasted Red Peppers - Replace the 1/4 cup of chopped red bell pepper with chopped roasted red pepper. Replace the jalapeno pepper with fresh chopped mild green chile or green bell pepper.
From thespruceeats.com
3.9/5 (16)
Total Time 3 hrs 20 mins
Category Appetizer, Side Dish, Salad, Condiment
Calories 36 per serving

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ROASTED CHILI CORN SALSA - SEEKING GOOD EATS

Roasted chili corn salsa is fantastic with its smoky, spicy roasted peppers, sweet corn, onions, and tomatoes combined with the brightness of cilantro and lime. Kind of like a copycat Chipotle corn salsa recipe on steroids. The perfect snack or a fabulous addition to your favorite Mexican-inspired dishes. Also great on steaks, fish, pork, and chicken.
From seekinggoodeats.com
5/5 (1)
Total Time 37 mins
Category Condiment, Snack
Calories 116 per serving

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SWEET AND SPICY CORN SALSA - KIM SCHOB

Sweet and savory with the perfect amount of poblano pepper heat, this salsa is a crowd favorite. Enjoy it with your favorite tortilla chips, or use it as a topping on some of your favorite recipes. This chipotle corn salsa recipe works perfectly as a topping for salads, delicious addition to sandwiches and wraps, and a perfect garnish on all sorts of entrees.
From kimschob.com
Cuisine Mexican
Total Time 25 mins
Category Appetizer & Snacks
Calories 854 per serving

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SWEET CORN SALSA - WORTHY FLAVORS

Recipes; Sweet Corn Salsa Sweet Corn Salsa. Chef Lizzy ... ½ Jalapeño Pepper, Seeded and Minced. Directions. In a large serving bowl, whisk together the lime juice, olive oil, cumin, paprika, and salt. Stir in the corn kernels, tomato, onion, cilantro, and jalapeno. Allow the salsa to sit for 15-20 minutes to marinate. Serve with tortilla chips; Sweet Corn Salsa …
From worthyflavors.com
Servings 4
Total Time 5 mins

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SWEET CORN MANGO SALSA - NEWCOMBE'S SWEET CORN

1 cup of Newcombe's Sweet Corn, raw or steamed, stripped from the cob. 2 mangoes, peeled and cubed. 1 red pepper, chopped. 1 jalapeño, de-seeded and finely diced. 1 avocado, chopped. Juice of 1 lime. ½ teaspoon cumin. Salt and pepper to taste. Optional: ⅛ teaspoon cayenne pepper. How to make this sweet-heat treat
From newcombesweetcorn.ca

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SWEET CORN PEPPER SALSA RECIPES

Add the corn, green and red bell peppers, onion, and tomato, and lightly toss. Cover and refrigerate until ready to serve. Cover and refrigerate until ready to serve. Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.5 g, Fat 4.5 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 321.8 mg, Sugar 11.9 g
From tfrecipes.com

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SWEET CORN WITH PEPPERS RECIPES

Sweet Corn With Peppers Recipes SOUTHWESTERN CORN AND PEPPERS. Make and share this Southwestern Corn and Peppers recipe from Food.com. Provided by Beth A. Categories Corn. Time 12m. Yield 4 serving(s) Number Of Ingredients 8. Ingredients; 1 (16 ounce) bag frozen corn kernels, thawed: 1 small green bell pepper, chopped : 1 small red bell pepper, …
From tfrecipes.com

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SWEET SALSA SWEET PEPPER SEEDS - WILDROSE HERITAGE SEED

The Sweet Salsa Pepper is a very sweet, flavorful, thick-fleshed pepper. It is a pimento style pepper, that is cone shaped and averages around 7-10 cm, (3-4") long x 5 cm (2") wide. It is also known as the Lipstick Pepper or the Spanish Cherry. It is used in salads and salsas but it also great for roasting and pickling. It is dependably productive even in areas with cooler summers. …
From wildroseheritageseed.com

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SWEETCORN AND RED PEPPER SALSA RECIPES

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 …
From tfrecipes.com

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SWEET CORN SALSA - HAVE A PLANT

Instructions. Remove kernels from cooked corn on the cob. In a medium bowl, add corn, red onion, red pepper, apple cider vinegar, extra virgin olive oil, salt and pepper. Gently stir to combine. Taste and adjust with salt and pepper as needed. Cover and refrigerate for at least one hour to let flavors come to together.
From fruitsandveggies.org

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SWEET CORN SALSA :SENSIBLE FOODS

Sensible Recipes; Smoothies; Shop; Find Us; Contact; Press; 0 items $0.00; Sweet Corn Salsa September 28, 2015 8:11 am Published by admin. ½ cup Sensible Foods Natural Sweet Corn Crunch Dried Snacks; ½ cup warm water; ¼ cup chopped onions; 1 Can diced tomatoes; ½ cup chopped bell peppers; ½ teaspoon cumin; 1 ¼ tablespoon fresh lime juice; …
From sensiblefoods.com

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SWEET AND SPICY CORN SALSA - REBEL PICKLE

Recipes About Rebel Blog Contact Open Menu Close Menu ... this salsa does not last long. 4 ears of sweet corn (kernels removed) 1 red pepper, finely chopped (any pepper will do) 1 cup white vinegar . ¾ cup sugar. ¼ cup water. 1 and ½ tsp mustard seed. ¼ tsp cumin seeds (ground cumin is fine too) 1 red onion, minced. 1 and ½ tsp ground red pepper. Toss the kernels and …
From rebelpickle.com

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SWEETCORNPEPPERSALSA RECIPES

Sweet Corn Pepper Salsa Recipes SUMMER ANYTIME CRISP CORN SALAD. This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet …
From tfrecipes.com

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ROASTED CORN AND SWEET PEPPER SALSA RECIPES

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
From tfrecipes.com

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SWEET CORN AND PEPPER SALSA – CHEF MAC

Sweet Corn and Pepper Salsa. It’s no surprise that I like making fresh foods that can be used in a multitude of ways. It’s in that vein of thought that many of my ideas for recipes are born. When you use ingredients that aren’t processed, you generally want to eat them up before they go south and having more than one way to use something you produce helps to be sure you’re not …
From chefmac.net

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