Corn Salsa Salad Recipes

CORN SALSA

Steps:

• In a large bowl, combine all of the ingredients together and season with salt and pepper to taste. Chill until ready to serve. Serve with tortilla chips if desired or over chicken, fish, or a salad.

ALMOST-FAMOUS CORN SALSA

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.

SALSA CORN

Steps:

• Prepare corn according to package directions; drain. Stir in pico de gallo.

JICAMA, BLACK BEAN & CORN SALSA RECIPE

Steps:

• In a medium bowl, combine the jicama, black beans, corn, jalapeno, lime juice, agave nectar, salt and pepper.
• Toss gently to combine. Serve.

MEXICAN CORN SALAD

Steps:

• Combine all ingredients in a bowl and toss well.
• Cover and chill approximately 8 hours.
• Stir well before serving.

CORN SALSA

Steps:

• OPTIONAL GRILL: Preheat grill to medium heat (400 degrees F). Shuck corn and discard silks. Drizzle corn (option: also grill the green onions and jalapeños -- See Note 1) with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Prepare the grill by cleaning and then generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Add the corn to the heated grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels off the cob and use in salsa) Let grilled corn cool completely before cutting it off the cob.
• CHOP: Add kernels to a large bowl (if you grilled them, allow to cool completely). Add in the finely diced red onion (See Note 2), finely chopped cilantro, finely diced jalapeños, and thinly sliced green onions. Toss gently to combine.
• DRESSING: Combine the lime zest, lime juice, vinegar, chili powder, cumin, paprika, white sugar, and salt & pepper (to taste; I add about 1/2 teaspoon of each; DON'T add salt to the dressing if you salted the corn) in a Mason jar. Shake to combine. Pour over ingredients and gently stir to combine. Cover and refrigerate to marinate (allow flavors to intensify and meld) for 15-20 minutes. Stir and then serve!
• STORAGE: Store in a bowl, covered and refrigerated, for up to 2 days. We like this salsa best the same day its made. Gently stir before serving any leftovers.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

FRESH CORN SALSA

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.

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

CORN SALSA SALAD

Steps:

• In a serving bowl mix together all ingredients. Cover and chill in refrigerator until ready to serve. I love to serve with corn tortilla chips. Enjoy.