Grilled Corn Salsa Recipes

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GRILLED CORN SALSA



Grilled Corn Salsa image

Lime juice lends a tartness to this colorful salsa - a zippy mixture of corn, sweet red pepper, red onion and jalapeno peppers. With its great grilled flavor, this chunky dip is perfect for summer gatherings and patio parties. Lori Fiock of Warren, Indiana shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 cups.

Number Of Ingredients 8

6 medium ears sweet corn
3 teaspoons canola oil, divded
1 large sweet red pepper, quartered and seeded
1/2 cup finely chopped red onion
2 medium jalapeno pepper, seeded and chopped
1/4 cup lime juice
1/4 teaspoon salt
Tortilla chips

Steps:

  • Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED CORN AND BLACK BEAN SALSA



Grilled Corn and Black Bean Salsa image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Number Of Ingredients 18

2 ears of corn, husked
2 tablespoons vegetable oil
salt
1 small red onion, finely diced
1 small jalapeno, ribs and seeds removed and finely diced
1 (15.5 ounce) can black beans, drained and rinsed
juice of 1 lime
1/4 cup chopped cilantro
1/2 teaspoon cumin
1 bag tortilla chips
2 tablespoons lime juice, (about 2 limes), plus lime wedges
1/2 cup white tequila
1/4 cup triple sec (recommended: Cointreau)
1/2 cup pomegranate juice
1/2 cup Habanero Simple Syrup or to taste, recipe follows
1 cup sugar
1 cup water
1 habanero chili

Steps:

  • Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
  • To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.

GRILLED CORN SALSA



Grilled Corn Salsa image

Provided by Michael Chiarello : Food Network

Time 52m

Yield 8 servings

Number Of Ingredients 7

10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves

Steps:

  • Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
  • Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
  • Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
  • Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
  • Serve with tortilla chips or as a topping for tacos.

SMOKY GRILLED CORN SALSA



Smoky Grilled Corn Salsa image

Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It's yummy with tortilla chips and as a topping for meat, poultry and fish. -Alicia DeWolfe, Gloucester, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 13

6 plum tomatoes, halved
4 medium ears sweet corn, husks removed
2 medium sweet yellow peppers, halved
2 medium green peppers, halved
3 jalapeno peppers, halved and seeded
1 medium red onion, cut into 1/2-inch slices
1/4 cup minced fresh cilantro
3 tablespoons olive oil
3 tablespoons red wine vinegar
5 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper

Steps:

  • Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED CORN SALSA



Grilled Corn Salsa image

I am happy to report that this recipe was a finalist in last year's (2008) Taste of Home corn recipe contest. Essentially, I grill vegetables whenever I grill something else, and this is a great way to eat them. This salsa is wonderful used in a burrito with black beans and jack cheese. I add tomatillo sauce to the top of my burritos.

Provided by PainterCook

Categories     Corn

Time 1h

Yield 7 cups

Number Of Ingredients 11

8 ears sweet corn, husks removed
2 small summer squash, cut into 1/2-inch slices
1 medium sweet red pepper, cut into 4 wedges
1 medium red onion, cut into 1/2-inch rings
1 medium tomatoes, seeded and chopped
1/2 cup olive oil
1/3 cup balsamic vinegar
12 fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Fill a stock pot two-thirds with water and bring to a boil. Add the corn, reduce heat, cover, and simmer for 5 minutes or until crisp-tender. Remove corn.
  • Spray your grill rack with non-stick spray before you start the grill. Grill the corn, squash, red pepper and onion over medium heat 8-10 minutes, turning occasionally, til lightly browned. Remove and let cool slightly for handling.
  • Cut corn from cobs (you can buy a handy gadget for this or use a broad knife), cut squash, red pepper,and onion into smallish (think salsa sized, for dipping, etc.) pieces. Transfer to a large bowl and add the tomato.
  • In a jar with a tight-fitting lid, combine olive oil, vinegar, basil, salt, garlic powder, and oregano. Shake well and immediately pour over corn mixture, tossing to coat.
  • Cover and refrigerate at least 1 hour or until chilled.

Nutrition Facts : Calories 246.4, Fat 16.8, SaturatedFat 2.4, Sodium 350.5, Carbohydrate 24.4, Fiber 4, Sugar 6, Protein 4.3

GRILLED CHICKEN BREASTS WITH CORN SALSA



Grilled Chicken Breasts with Corn Salsa image

Provided by Robert McGrath

Categories     Chicken     Herb     Low Fat     Quick & Easy     Backyard BBQ     Corn     Bell Pepper     Spring     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Bon Appétit

Number Of Ingredients 14

Salsa
1 1/4 cups frozen corn kernels, thawed
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
2 teaspoons chopped seeded jalapeño chili
Chicken
1/2 cup dark beer
1 tablespoon low-sodium soy sauce
1 tablespoon chopped fresh cilantro
2 teaspoons chopped seeded jalapeño chili
2 teaspoons fresh lime juice
4 skinless boneless chicken breast halves

Steps:

  • For Salsa:
  • Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
  • For Chicken:
  • Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
  • Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

GRILLED SALMON WITH CORN SALSA



Grilled Salmon with Corn Salsa image

Delight your taste buds with this citrusy salsa served over grilled salmon. corn and peppers gives you a jump-start on this dinner recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 10

1/2 teaspoon grated lime peel
2 tablespoons fresh lime juice
1 tablespoon honey
1 medium Italian plum tomato, chopped
1/4 cup chopped green onions
1 jalapeño chile, seeded, chopped
1 (11-oz.) can whole kernel corn, red and green peppers, drained
2 lb. salmon fillets, cut into 6 pieces
2 teaspoons olive oil
1 teaspoon seasoned salt

Steps:

  • Heat grill. To make salsa in medium bowl, mix lime peel, lime juice and honey with wire whisk. Stir in tomato, onions, chile and corn.
  • Brush both sides of each piece of salmon with oil. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle with seasoned salt. Cook 15 to 18 minutes or until salmon is no longer translucent in center and flakes easily with fork. Serve salsa with salmon.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 440 mg, Sugar 4 g

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA



Dry-Rubbed Flank Steak with Grilled Corn Salsa image

Provided by Brian Luscher

Categories     Kid-Friendly     Steak     Corn     Healthy     Cumin     Paprika     Bon Appétit     Dallas     Texas     Small Plates

Yield 4 Servings

Number Of Ingredients 21

Dry Rub:
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pound flank steak

Steps:

  • Dry rub:
  • Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
  • Steak and salsa:
  • Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  • Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
  • Do Ahead
  • Salsa can be made 1 day ahead. Cover and chill.

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From flipboard.com


GRILLED CORN VEGETABLE SALSA - EVERYDAY HEALTHY RECIPES
2016-09-17 1. Place all the salsa ingredients in a mixing bowl. 2. To make the dressing in a small bowl whisk together the yogurt, lime juice and zest, oil, garlic, spice and seasoning until well combined. 3. Pour the dressing into your grilled corn salsa and stir thoroughly. Adjust the seasoning if needed and chill for 30 minutes before serving if possible.
From everydayhealthyrecipes.com


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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #appetizers     #condiments-etc     #vegetables     #corn

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