Fire Roasted Corn Salsa Recipes

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FIRE-ROASTED CORN SALSA



Fire-Roasted Corn Salsa image

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

2 Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

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

FIRE ROASTED CORN SALSA



FIRE ROASTED CORN SALSA image

Categories     Salad     Vegetable     Side     Broil     Vegetarian     Kid-Friendly     Quick & Easy     Summer     Grill/Barbecue

Yield 3

Number Of Ingredients 9

3 ears sweet corn shucked / 3cups
1/4 red bell pepper, minced
1/4 small red onion, minced
2 tablespoons minced cilantro
2 tablespoons olive oil
1 teaspoon jalapeño
1 tablespoon lime juice
2 teaspoons kosher salt
1/4 teaspoon dried Mexican oregano

Steps:

  • Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, jalapeño, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.

TORTILLA CRUSTED SALMON WITH FIRE ROASTED CORN SALSA



Tortilla Crusted Salmon with Fire Roasted Corn Salsa image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 16

4 ears fresh corn, roasted on broiler and cleaned off cob
6 tomatillos, peeled, washed and small diced
1 jalapeno, oiled, broiled de-seeded and small diced
1 tomato, cored and diced medium
1 red bell pepper, seeded, pith removed and small diced
1 green bell pepper, seeded, pith removed and small diced
1 ounce cilantro leaves, chopped fine
1/2 cup fresh lime juice
2 cloves garlic, minced
Hot pepper sauce, to taste
Salt and pepper, to taste
Canola oil, for pan frying
1/2 pound blue corn tortillas
4 salmon fillets, 6 ounces each
2 cups salt and peppered flour
6 eggs plus 2 ounces milk, for egg wash

Steps:

  • Mix all ingredients for Salsa and Let sit for 4 hours. Preheat oven to 325 degrees F.
  • Bake Corn Tortillas in a 325 degree oven until crispy, cool. Then grind tortillas in a blender or food processor until pulverized into a dust. Place salmon, skin side up, into flour, then egg wash and finally the tortilla crumbs. After salmon is coated, heat oil in skillet and place salmon, tortilla side down into the hot oil. Pan fry until crust sets and a little browning occurs. Drain oil and flip salmon, then place salmon in a 325 degree oven for 8 to 10 minutes.
  • Heat salsa in a skillet and place over the salmon before serving.

ROASTED CORN SALSA



Roasted Corn Salsa image

A fabulous and trend setting salsa just right for tortilla chips or served as a complement to grilled, roasted, or sautéed meats or poultry. Category: Appetizers, Dips & Salsa Think Variety; Think Color: uCps of Fruits and Vegetables per Serving: 1 ½

Provided by karmakitchen gal

Categories     Breads

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

4 large ears of corn (yellow sweet corn to yield 2 1/2 cups cut corn)
1/2 cup finely chopped red onion
1 1/2 cups finely chopped ripe tomatoes
1 1/2 jalapeno peppers, seeds removed and finely chopped
1/4 cup finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2-1 teaspoon ground cumin
1/8 teaspoon salt
ground pepper, to taste

Steps:

  • Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
  • Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
  • Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
  • Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
  • Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
  • Nutritional Information per Serving.
  • Calories: 204.
  • Carbohydrates: 31g.
  • Total Fat: 6.6g.
  • Cholesterol: 0mg.
  • Saturated Fat: 1.5g.
  • Dietary Fiber: 8g.
  • % of Calories from Fat: 29%.
  • Sodium: 88mg.
  • Protein: 6g.

Nutrition Facts : Calories 176.6, Fat 5.5, SaturatedFat 1, Sodium 99.5, Carbohydrate 32, Fiber 4.2, Sugar 11.9, Protein 5.6

SALSA - FIRE ROASTED - CORN & BLACK BEAN OPTIONAL



Salsa - Fire Roasted - Corn & Black Bean Optional image

This is quick salsa that is quite flavorful. after chopping the cilantro and dicing the Serrano just plop it all in the food processor and blend. If you want it hot use the entire Serrano - I always take the seeds out. I hope you like it. The canned tomatoes make it quick. Take it up a notch and add volume by draining and adding canned corn or black beans.

Provided by bones58gdi

Categories     Vegetable

Time 15m

Yield 20 ounces, 10 serving(s)

Number Of Ingredients 10

1 (14 1/2 ounce) can hunts fire roasted diced tomatoes (with or without garlic)
1/2 diced serrano pepper, without seeds
1/4 red onion
1 tablespoon of chopped cilantro
1/2 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon olive oil
1/3 cup corn kernel, drained (optional)
1/3 cup black beans, drained (optional)

Steps:

  • Chop the cilantro and dice the Serrano.
  • Add all ingredients (except corm and beans) in to the food processor. Blend. If you want more heat use the entire Serrano - I always take the seeds out.
  • Take it up a notch and add volume by adding canned corn or drained black beans after the food processor. Just drain and discard the liquid and stir in beans and / or corn.
  • If you have the will power let it chill 10-15 minutes to enhance flavors.

Nutrition Facts : Calories 11.4, Fat 0.3, Sodium 118.5, Carbohydrate 2.1, Fiber 0.6, Sugar 1.4, Protein 0.4

FIRE-ROASTED SALSA



Fire-Roasted Salsa image

Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. -Missy Kampling, Mountain View, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 6

1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1/2 cup sliced onion
1/3 cup fresh cilantro leaves
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt

Steps:

  • In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 141mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

AUTHENTIC FIRE-ROASTED TEX-MEX SALSA



Authentic Fire-Roasted Tex-Mex Salsa image

It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.

Provided by severlysnaped

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 7

cooking spray
5 large Roma tomatoes, halved lengthwise
¼ large white onion
1 jalapeno pepper, stem removed
⅓ cup chopped fresh cilantro
1 lime, juiced
1 ½ teaspoons garlic salt, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  • Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
  • Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
  • Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g

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Top Asked Questions

How do you cook corn on the cob with tomatoes?
Let cool, then cut off kernels from each ear (you'll have about 3 cups). In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.
How to cook corn and jalapeno on the grill?
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.
What are the ingredients in a tomato and corn casserole?
Ingredients 1 3 ears corn, shucked 2 4 medium tomatoes (about 1 1/2 lb.), chopped 3 2 onions, diced 4 ¼ cup olive oil 5 2 tablespoons red wine vinegar 6 salt and black pepper 7 ¼ teaspoon Tabasco sauce (or to taste) 8 2 tablespoons chopped flat-leaf parsley More ...

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