Mexican Corn Salsa Recipes

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MEXICAN CORN SALSA



Mexican corn salsa image

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

3 spring onions , chopped
326g can sweetcorn , drained
150g tomatoes , chopped finely
½ small pack coriander , chopped
2 limes , zest and juice
½ green chilli , chopped

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 SALSA RECIPE



Mexican Corn Salsa Recipe image

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

1 cup Sweet corn , steamed
1 Onion , finely chopped
1 Tomato , finely chopped
1 Green Bell Pepper (Capsicum) , finely chopped
1 Yellow Bell Pepper (Capsicum) , finely chopped
1 Red Bell pepper (Capsicum) , finely chopped
1 Carrot (Gajjar) , finely chopped
1/2 tablespoon Lemon juice
1/2 tablespoon Extra Virgin Olive Oil
1 Green Chilli
1 teaspoon Tabasco Original - Hot Sauce
Coriander (Dhania) Leaves , finely chopped
Salt , to taste

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

CORN SALSA



Corn Salsa image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h15m

Yield 12 servings

Number Of Ingredients 12

One 15-ounce can yellow corn, drained
One 15-ounce can white corn, drained
One 4-ounce can chopped green chiles, drained
One 2 1/2-ounce can sliced black olives, drained
4 green onions, minced
2 medium tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
1/4 teaspoon salt
1 tablespoon finely chopped fresh cilantro
Tortilla chips, for dipping

Steps:

  • Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.

ALMOST-FAMOUS CORN SALSA



Almost-Famous Corn Salsa image

Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

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.

MEXICAN CORN SALAD



Mexican Corn Salad image

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

1 (16 ounce) package frozen corn, thawed
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped red onion
1/4 cup fresh lime juice
2 tablespoons minced and seeded jalapenos (about 1 large)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced

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

EASY CORN SALSA



Easy Corn Salsa image

I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Provided by Jeannine Maxwell

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

Time 15m

Yield 6

Number Of Ingredients 9

1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
½ teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste

Steps:

  • Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.6 g, Sodium 212.4 mg, Sugar 5.9 g

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