Kickin Corn Salsa Recipes

CORN WITH A KICK

Corn with a Kick image

I love this zesty summer side dish because it's great with canned, frozen or leftover corn. Tomato and green peppers add bright color and a lot of great summer flavor. -Nancy McDonald, Burns, Wyoming

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
2 cups whole kernel corn
1/4 cup diced tomato
1 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste

Steps:

In a large saucepan or cast iron skillet, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally. ,

Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 961mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.

ROCKIN' SALSA

Rockin' Salsa image

This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.

Provided by Tami

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes

Time 6h5m

Yield 64

Number Of Ingredients 15

Ingredients

1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped
2 banana peppers, chopped
3 green bell peppers, chopped
3 (6 ounce) cans tomato paste
½ cup white vinegar
2 tablespoons garlic powder
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
¼ cup brown sugar
¼ cup white sugar
8 pint canning jars with lids and rings

Steps:

Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.9 g, Sodium 229.6 mg, Sugar 4.2 g

TOASTED CORN SALSA

Toasted Corn Salsa image

Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from "America's Test Kitchen Healthy Family Cookbook." Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.

Provided by Tara Parker-Pope

Categories appetizer

Time 1h15m

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

4 1/2 teaspoons extra-virgin olive oil
2 ears corn, kernels removed
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeño chile, stemmed, seeded, and minced (see note above)
1 scallion, sliced thin
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper

Steps:

Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 5 grams, TransFat 0 grams

KICKIN' SALSA

Kickin' Salsa image

Spicy, tangy, fresh, a real crowd pleaser. If you don't have fresh tomatoes on hand substitute 4 15 ounce cans of diced tomatoes.

Provided by Stoblogger

Categories Sauces

Time 30m

Yield 10 , 10 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs tomatoes, fresh vine ripened (washed, and cut into small chunks)
3 large jalapenos (seeds removed, but saved)
2 tablespoons cilantro (chopped)
1 medium onion, sweet (chopped)
2 garlic cloves (chopped)
1 lime, juice of
1 tablespoon salt
1 tablespoon balsamic vinegar (can substitute regular white)
1 tablespoon hot chili oil (*seasoned oil, not heated)
1 1/2 teaspoons caribbean jerk seasoning
1 teaspoon McCormick's salt-free all-purpose seasoning

Steps:

Chop and prepare all the vegetables (first 5 ingredients), combine and toss them together in a large bowl.
Squeeze lime juice over the mixture.
Add the remaining 5 ingredients and toss together.
This recipe should be mild to medium hot. If you like it hot, toss in a few jalapeno seeds.
Cover with Saran wrap, refrigerate, and allow the flavors to blend for a couple of hours before serving.
(*If you don't have hot chili cooking oil, put 1 tablespoon of cooking oil in a small bowl with 5 or 6 jalapeno seeds, microwave for 15 to 20 seconds.).

KICKIN' CORN SALSA

Kickin' Corn Salsa image

This is a flavorful corn salsa with a kick.

Provided by Missy Wimpelberg @MWimpelberg

Categories Vegetable Appetizers

Number Of Ingredients 7

Ingredients

6 - ears of sweet corn
2 - poblano peppers
1/2 small red onion, finely chopped
2 - red jalapenos
1/3 cup(s) cilantro, chopped
1 tablespoon(s) lime juice
- salt and pepper

Steps:

Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.

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