ROASTED CORN AND TOMATILLO SALSA
Provided by Food Network
Time 3h15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.;
ROASTED TOMATO AND CORN SALSA
Provided by Valerie Bertinelli
Categories condiment
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
- Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
- Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
- Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
- Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.
CORN-AND-TOMATO SALSA
Top off our Smoky Beef Tacos with this salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.
Nutrition Facts : Calories 25 g, Fat 1 g, Protein 1 g
TOMATO AND CORN SALSA
A tomato and corn salsa that goes great with nachos, fajitas or almost any dish !
Provided by cianjg
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a bowl add the crushed garlic, diced red onion, chopped coriander and sweetcorn and mix together.
- Add the chilli followed by the lime juice and mix once more
- Add the tomatos and stir then add the olive oil, balsamic vinegar and salt & pepper to taste. Stir once more to throughly mix ingredients
- Cover bowl and place in refrigerator for at least 1 hour prior to serving.
TOMATO AND CORN SALSA
Provided by Robin Donovan
Categories Onion Tomato Side No-Cook Quick & Easy Father's Day Corn Summer Jalapeño Cilantro Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
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.
ROASTED CORN AND SMOKY TOMATO SALSA
Yield makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Prepare a medium-heat fire (375°F) in a wood-fired oven or cooker.
- In a small bowl, toss the corn kernels in 1 tablespoon of olive oil. Line a sheet pan with parchment paper, then spread the kernels on the pan.
- In a second small bowl, toss the tomatoes in 1 tablespoon of olive oil to coat, then lightly salt. Line a second sheet pan with parchment paper, then place the tomatoes cut-side down on the pan.
- Rehydrate the chile by placing it in a bowl with warm water for 30 minutes, making sure it is fully submerged. Slice the garlic cloves into thin slivers.
- Place both sheet pans in the oven and roast for 10 to 12 minutes, until the corn is golden. Remove the corn, and continue roasting the tomatoes for 10 more minutes, until they are shriveled and soft. Remove the tomatoes and set aside.
- Transfer the roasted corn, tomatoes, and any juices to a bowl. Using a small knife, remove the stem from the chile, then slice it lengthwise and scrape out the seeds. Finely chop the chile, then add it to the corn and tomatoes along with the garlic and pimentón. Mix until well combined. Add the lime zest and juice, olive oil, and salt to taste.
- Set aside for 20 to 30 minutes before serving, to allow flavors to blend. Use now, or cover and refrigerate for up to 1 week. Serve at room temperature.
CORN AND TOMATO SALSA WITH CILANTRO
This is a nice, mild, sweet salsa, best served with spicy dishes. If you're feeling creative, add black beans, bell peppers, or whatever your heart desires. It makes a great base for experimentation. If you can't get fresh tomatoes, it's fine to used canned diced ones. The corn kernels can be fresh, canned or frozen (thawed.)
Provided by EmmyDuckie
Categories Sauces
Time 6m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine tomatoes, corn and cilantro.
- Add salt and pepper to taste.
- Refrigerate at least 1 hour, or overnight.
Nutrition Facts : Calories 60.5, Fat 0.6, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 14.1, Fiber 2.1, Sugar 1.6, Protein 2.3
CORN AND TOMATO SALSA
Provided by Moira Hodgson
Categories side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Scrape the corn kernels off the cob using a sharp knife. Set them aside.
- Saute the pepper and the garlic in the olive oil for two to three minutes. Add the corn and cook for one minute.
- Add the tomatoes and cook just enough to heat them through (less than a minute). Season them with salt and pepper, sprinkle with basil and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 372 milligrams, Sugar 7 grams, TransFat 0 grams
CORN, TOMATO, AND BLACK BEAN SALSA
This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.
Provided by NICK SUHADOLNIK
Categories Corn
Time 45m
Yield 6 cups
Number Of Ingredients 16
Steps:
- To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
- Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
- To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
- Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
- Add the corn, tomatos, black beans and sauteed ingredients.
- Stir to combine thoroughly.
CORN TOMATO SALSA
Sweet corn stars in this simple salsa that's delicious with tortilla chips or served alongside grilled chicken.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, mix lime peel, lime juice and salt with wire whisk. Stir in remaining ingredients. Serve or refrigerate until serving time.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 130 mg, Sugar 1 g, TransFat 0 g
ROASTED CORN AND TOMATO SALSA
Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 45m
Yield Makes a little about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
- Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
- Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
- If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
- Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
- When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams
TOMATO, CORN AND AVOCADO SALSA
This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!
Provided by julie
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g
COLORFUL CORN SALSA
This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 2-1/2 cups.
Number Of Ingredients 11
Steps:
- Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEETCORN SALSA
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
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
FIRE-ROASTED CORN SALSA
Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Coat corn and jalapeno peppers with olive oil.
- Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
- Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.3 g, Fat 5.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.9 g
SWEET CORN AND SUN-DRIED TOMATO SALSA
Just stir together a few simple ingredients, and you've got a hearty Mediterranean-inspired salsa, perfect with a baguette or some pita chips.
Provided by Inspired Taste
Categories Condiment
Time 15m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
More about "tomato and corn salsa food"
TOMATO AND CORN SALSA RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (4)
FRESH CORN AND TOMATO SALSA - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
FRESH TOMATO-AND-CORN SALSA RECIPE | MYRECIPES
From myrecipes.com
EASY SPICY CORN SALSA - SIMPLY DELICIOUS
From simply-delicious-food.com
ROASTED CORN AND TOMATO SALSA - COLAVITA RECIPES
From colavitarecipes.com
CORN AND TOMATO SALSA | TOMATO, OTHER RECIPE | NO RECIPE ...
From noreciperequired.com
CORN & CHERRY TOMATO SALSA RECIPE - COOKIE AND KATE
From cookieandkate.com
TOMATO AND CORN SALSA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY CORN AND TOMATO SALSA - SLIMMING EATS RECIPE
From slimmingeats.com
CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES
From jamieoliver.com
ROASTED CHILE CORN SALSA : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
GRILLED CORN AND TOMATO SALSA - A FAMILY FEAST®
From afamilyfeast.com
FRESH CORN SALSA RECIPE - COOKIE AND KATE
From cookieandkate.com
TOMATO AND CORN SALSA RECIPES - FOOD NEWS
From foodnewsnews.com
TOMATO-CORN SALSA - PACE FOODS
From campbells.com
FRESH CORN & TOMATO SALSA | SIMPLE NOURISHED LIVING
From simple-nourished-living.com
ROASTED TOMATO AND CORN SALSA RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
FRESH CORN & TOMATO SALSA RECIPE
From farmanddairy.com
RECIPE: GRILLED CORN AND TOMATO SALSA | MY SOUTHERN HEALTH
From mysouthernhealth.com
EASY CORN SALSA RECIPE WITH PEPPERS - THE SPRUCE EATS
From thespruceeats.com
20+ RECIPES WITH CORN & TOMATOES - EATINGWELL
From eatingwell.com
BEST ROASTED TOMATO AND CORN SALSA RECIPES | FOOD NETWORK ...
From foodnetwork.ca
BEST CORN SALSA (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
CORN SALSA RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
FRESH TOMATO AND CORN SALSA RECIPE - CUISINART.COM
From cuisinart.com
TOMATO-CORN SALSA RECIPE | MYRECIPES
From myrecipes.com
CORN AND TOMATO SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
FRIED TOMATOES WITH CORN SALSA - THE ALMOND EATER
From thealmondeater.com
PERFECT GRILLED CORN SALSA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CORN & TOMATO SALSA - JEN'S VEGAN EATS
From jensveganeats.com
FRESH TOMATO AND CORN SALSA RECIPE - CUISINART.COM
From cuisinart.com
TOMATO CORN SALSA - SLOW COOKER GOURMET
From slowcookergourmet.net
TOMATO CORN SALSA - CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love