ROASTED CORN AND TOMATILLO SALSA
Provided by Food Network
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 4-6 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 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 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
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
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
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
MEXICAN CHARRED TOMATILLO SALSA
This delicious Mexican salsa (Salsa martajada de tomate verde) is made with fresh tomatillos, chiles de arbol, and garlic. Everything is chargrilled till blackened, imparting a smoky flavor that makes this salsa so special. Serve with tortilla chips, or as an accompaniment to your favorite Mexican meal.
Provided by Sony
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 26m
Yield 8
Number Of Ingredients 4
Steps:
- Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
- Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 7.3 g, Fat 1.2 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 20.9 mg, Sugar 4.5 g
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.
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
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ROASTED TOMATILLO-CORN SALSA | BETTER HOMES & GARDENS
From bhg.com
Servings 5Calories 42 per servingTotal Time 2 hrs 10 mins
- Preheat oven to 425°F. Remove husks from corn. Scrub corn gently with a stiff brush to remove silks; rinse corn and pat dry with paper towels. Remove the husks from the tomatillos. Wash tomatillos well in cold water. Cut the tomatillos in half and remove the cores. Coarsely chop tomatillos.
- Arrange corn, tomatillos, and onion wedges in a single layer in a shallow roasting pan. Drizzle with olive oil. Roast 25 to 30 minutes or until vegetables are charred, turning corn and onion once. Let cool.
- In a 4- to 5-qt. nonreactive heavy pot (tip, p. xx) combine tomatillos, corn, onion, chile pepper, vinegar, garlic, sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat.
ROASTED CORN AND TOMATILLO SALSA RECIPE | CHEFDEHOME.COM
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- Roast tomatillos, peppers and red onion till all are nicely charged on open fire flame or in a perforated grilling sheet. Also roast the corn on cob till it has blisters all over and it is nicely cooked.
- Blend the tomatillos, peppers and red onion with salt, lime juice using a hand blander or stand blander to chunky puree. I prefer salsa little chunky but you can also fine puree it.
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