Mexican Corn Salsa Recipe Recipe Cards
MEXICAN CORN SALSA RECIPE
When you plan to break the monotony in your kitchen and cook a Mexican meal. Mexican Corn Salsa is a delectable side dish everyone will eye for. Mexican Corn Salsa Recipe is made with variety of colorful ingredients like Corn, tomatoes, colored bell peppers, carrots and onions. I love making the Mexican Corn Salsa extra spicy with chopped green chilies and paprika powder but if you are preparing it for kids, use the spices sparingly. Stuff this in your sandwiches or as a side dish to your Mexican meal. Did you know: Corn is a rich source of vitamins and minerals. Being a good source of vitamins and carotenoids, corn promotes eye health. Health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension. Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos If you like to have the sweet corn in different ways, you can try such other recipes like Tomato Corn Au Gratin (French Style Creamy Tomato And Corn Bake), Corn Salad With Radishes, Jalapeño And Lime In Mint Mayo Recipe Mexican Vegetarian Burrito Bowl Recipe
Provided by Raksha Kamat
Time 25m
Yield Makes: 4 Servings
Number Of Ingredients 13
Steps:
- To begin making Mexican Corn Salsa Recipe, steam the corn either using a steamer or in a pressure cooker for one whistle. Let the corn kernels cool.
- Once the corn kernels are steamed and cooled, put them in a large mixing bowl.
- Add chopped onion, green capsicum, yellow bell pepper, red bell pepper, carrot and toss the ingredients together. Add the chopped green chili. Adjust the green chili suiting to your palate.
- Season the ingredients in the bowl with lemon juice, extra virgin olive oil, tabasco sauce, salt. Add freshly chopped coriander leaves.
- Toss all the ingredients in the mixing bowl well, check the salt and spices and adjust to suit your taste.
- Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos
MEXICAN CORN
This recipe was given to me by my aunt in Texas, where they like everything hot! Now, my family wants it for holidays, barbeques, or just by itself.
Provided by KBALDRIDGE
Categories Side Dish Vegetables Corn
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 22.7 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 13.4 g, Sodium 491.4 mg, Sugar 6.6 g
MEXICAN CORN SALAD
I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 46m
Yield 4
Number Of Ingredients 8
Steps:
- In a heavy large skillet, melt the butter over medium-high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender, about 6 minutes. Remove from heat and refrigerate vegetables until chilled.
- Add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper to taste.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 20.3 g, Cholesterol 22.9 mg, Fat 9.8 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 5.6 g, Sodium 273.3 mg, Sugar 5.5 g
MEXICAN CORN SALAD
A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans.
Provided by Brookelynne26
Categories Corn
Time 10m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl and toss well.
- Cover and chill approximately 8 hours.
- Stir well before serving.
Nutrition Facts : Calories 97.6, Fat 2.9, SaturatedFat 0.4, Sodium 199.7, Carbohydrate 18.5, Fiber 2.3, Sugar 0.8, Protein 2.6
MEXICAN CORN SALSA
This classic corn salsa is a simple Mexican recipe you can prep in 20 minutes. Leave to marinate before serving to intensify the vibrant flavours
Provided by Juliet Sear
Categories Condiment, Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a bowl with a good pinch of salt. It's best left to marinate for 30 mins before serving.
Nutrition Facts : Calories 44 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
MEXICAN CORN
Make and share this Mexican Corn recipe from Food.com.
Provided by lazyme
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes.
- Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
Nutrition Facts : Calories 169.8, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 278.3, Carbohydrate 21.4, Fiber 3.2, Sugar 3.3, Protein 3.6
SALSA CORN CAKES
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
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- Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking.
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- Once cooked, transfer to a skillet and toss in the olive oil, cooking just long enough to char the corn to your liking.
- Combine all ingredients in a large bowl and stir to combine. Refrigerate until ready to serve. If you need to freshen it up a bit, add another ½ tablespoon of lime juice and stir before serving.
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From servedfromscratch.com
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