CORN SALSA
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Use an oiled side towel to remove any loosened crud.
- Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
- Cut the kernels from the corn cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
- In a large bowl, combine the corn, tomatillos, black beans, garlic, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.
ALMOST-FAMOUS CORN SALSA
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
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.
PAN-FRIED SWEET CORN
From fresh yellow corn, or mixed white. This fried dish is very sweet and the only way I like my corn. I like to season with more salt and pepper before serving.
Provided by George
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.
Nutrition Facts : Calories 179.5 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 34.5 mg, Sugar 2.9 g
GRILLED CORN SALSA
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
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
PAN-FRIED CORN SALSA
Steps:
- Boil water and add corn for just two minutes. Allow the corn to cool just long enough to be able to handle it.Cut it off the cob and saute the cut corn in olive oil for about 5 minutes. Be careful not to let it burn. Meanwhile, dice up the rest of the veggies. Let the corn cool after sauteeing and then add to the vegetables with just another spash of olive oil. Add the rest of the ingredients to taste. It should be tangy, but not too sour. The honey should accent the taste and bring out the best of the lime. I add the ground red pepper last, the amount depends on the heat of the long hot pepper. Serve with chips - make sure you scoop up the juice it creates.
MEXICAN FRIED CORN
When I was growing up, my mother used to serve fried corn for breakfast with scrambled eggs and tortillas. Here in Arizona, corn is widely used in many dishes. This is a great way to use it- my husband and I both enjoy it. -Sylvia Kessick, Dewey, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a skillet, cook corn and onion in butter until tender. Add chilies, salt and pepper; cook and stir over medium heat for about 5-7 minutes. Serve immediately.
Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
SWEETCORN SALSA
This vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta
Provided by Good Food team
Categories Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
- Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.
Nutrition Facts : Calories 227 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
PAN-FRIED SALMON FILLETS WITH MANGO-AVOCADO SALSA
Delicious, quick and healthy meal full of good fats and tasty antioxidants! This recipe serves 8, but I usually halve it. Preparation time includes the hour of refrigeration that the salsa requires. Experiment with salsa ingredients to use those that you prefer - adjust salmon cooking time to achieve the doneness you desire. A family favorite!
Provided by juniper jones
Categories Sauces
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To prepare salsa, whisk lime juice and honey in medium bowl until well combined. Add mango, avocado, onion, jalapeno and stir, gently, until well blended. Cover and refrigerate for an hour or more to let the flavors meld. Season with salt to taste. Serve either cold or at room temperature.
- To prepare the salmon, mix cumin, 1/2 teaspoon salt and pinch of cayenne in a small bowl. Lightly film both sides of salmon fillets with olive oil. Sprinkle the spice mixture evenly over both sides.
- Heat a nonstick skillet over medium-high heat. Cook the fillets until the outsides are lightly browned, 1-2 minutes per side. Lower heat to medium and cook until the salmon is a pale pink throughout, 2-3 minutes per side - depending on the thickness of the fillets.
- Season with more salt, cayenne and black pepper to taste, if desired. Transfer each fillet to a plate. Top each with equal portions of salsa.
Nutrition Facts : Calories 290, Fat 11.4, SaturatedFat 1.7, Cholesterol 58.3, Sodium 226.5, Carbohydrate 25.4, Fiber 4.5, Sugar 18.1, Protein 23.9
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PAN FRIED COD WITH CORN SALSA - KIM'S CRAVINGS
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4.8/5 (4)Total Time 30 minsCategory MainCalories 333 per serving
- In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, tossing until evenly coated and gently rub all of the seasoning into the fish on all sides. Let marinate 15 minutes, if you have the time.
- Meanwhile, make the corn salsa by stirring all of the salsa ingredients together in a medium mixing bowl. Chill until ready to serve.
- To cook fish, heat a bit of oil, butter or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When the pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear.
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