Sweetcorn Salsa Food

CHARRED SWEETCORN SALSA

Charred Sweetcorn Salsa image

Provided by Molly Yeh

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 tablespoon olive oil
2 ears corn, husks removed
2 tomatoes, small dice
1 lime, juiced
1/2 bunch cilantro (1 cup), leaves roughly chopped
1/2 jalapeño, seeded and roughly chopped (less for less spice)
Kosher salt freshly ground black pepper

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.

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

FRESH CORN SALSA

Fresh Corn Salsa image

This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

Provided by Cookie and Kate

Categories Salsa

Time 20m

Number Of Ingredients 10

Ingredients

3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
1 cup finely chopped red onion (about 1/2 medium onion)
Optional: 1 diced ripe avocado
1/2 cup finely chopped fresh cilantro (about 1 bunch)
1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
1/4 cup lime juice (about 2 limes), to taste
1 tablespoon white wine vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon fine sea salt

Steps:

In a medium serving bowl, combine all of the ingredients. Stir to combine.
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Nutrition Facts : ServingSize 1/2 cup (without optional avocado), Calories 58 calories, Sugar 4.5 g, Sodium 152.2 mg, Fat 0.8 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 1.6 g, Protein 2.1 g, Cholesterol 0 mg

ALMOST-FAMOUS CORN SALSA

Almost-Famous Corn Salsa image

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

Ingredients

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

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

Mexican corn salsa image

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

Ingredients

3 spring onions , chopped
326g can sweetcorn , drained
150g tomatoes , chopped finely
½ small pack coriander , chopped
2 limes , zest and juice
½ green chilli , chopped

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-STYLE CORN SALAD

Mexican-style corn salad image

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

Ingredients

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

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

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

CHARRED SWEETCORN SALSA

Charred sweetcorn salsa image

Griddle corn on the cobs then toss with lime juice, avocado and red onion for a sweet and smoky side dish

Provided by Cassie Best

Categories Side dish

Time 25m

Yield Serves 8 as a side

Number Of Ingredients 7

Ingredients

3 corn on the cobs
1 tbsp olive oil
3 avocados
juice and zest of 2 limes
1 red onion , halved and thinly sliced
big handful of coriander leaves
pinch of salt

Steps:

Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.
Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.
Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.

Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

More about "sweetcorn salsa food"

CORN SALSA RECIPE {EASY & ADDICTIVE!} - SIMPLY RECIPES

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Web Sep 1, 2015 Acidity from the salsa's lime juice balances the sweetness of the corn. Along with some jalapeño, red onion, cilantro, and oregano, it's …
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Total Time 20 mins
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Calories 28 per serving

Sweetcorn Salsa Food

CHARRED SWEETCORN SALSA

SWEETCORN SALSA

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.

FRESH CORN SALSA

This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

ALMOST-FAMOUS CORN SALSA

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

MEXICAN-STYLE CORN SALAD

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

CRUNCHY CORN & PEPPER SALSA

This superhealthy salsa takes just ten minutes to prepare

CHARRED SWEETCORN SALSA

Griddle corn on the cobs then toss with lime juice, avocado and red onion for a sweet and smoky side dish

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