Roasted Corn Tomato And Queso Fresco Salsa Recipes

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ROASTED CORN, TOMATO AND GARLIC QUESO



Roasted Corn, Tomato and Garlic Queso image

Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.

Provided by Cindy Rahe

Categories     Appetizer

Time 50m

Yield 8

Number Of Ingredients 12

1 bulb garlic
1 cup fresh corn kernels or frozen corn
1/2 cup grape tomatoes, halved
2 tablespoons olive oil
2 tablespoons finely chopped shallot
Dash salt
1 can (12 oz) evaporated milk
1 can (7 oz) Old El Paso™ diced green chiles
4 oz (half of 8-oz package) cream cheese
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
Food Should Taste Good® chips

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
  • Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
  • While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
  • Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.

Nutrition Facts : ServingSize 1 Serving

ROASTED CORN AND TOMATO SALSA



Roasted Corn and Tomato Salsa image

First you have to ask yourself, "do you want to know how to make an amazing roasted corn and tomato salsa"? It is a staple at any summer BBQ, but more importantly when done right can be a star dish. Second, and more importantly, ask yourself, do you want to make it next time? After this you will certainly be asked to do it again. Colavita's recipe for roasted corn and tomato salsa, uses grilled corn on the cob as the stand out ingredient in this fresh, summer salsa. In addition to to the corn, however be sure to use fresh tomatoes that are certainly in season at this time. As a result you will certainly be the hit of any summertime bbq. Finally and most important be sure to roast extra corn, so you can make a double batch afterwards. You definitely will not be having any left overs. In short...It's that good! Pair Recipe with Roasted Corn and Tomato Salsa with: Grilled Chicken with Chimichurri Sauce Similar Colavita Recipes: Grilled Corn Three Ways Grilled Corn on the Cob

Provided by Colavita Marketing

Categories     Appetizers

Time 55m

Number Of Ingredients 9

4 ears of corn, husks and silks removed
1 pt cherry tomatoes, chopped
1 jalapeño, veins and seeds removed and chopped
1 avocado, peeled, seeded, and chopped
½ red onion, minced
⅓ cup fresh cilantro, minced
2 limes, juiced
½ tsp kosher salt
2 tbsp Colavita Extra Virgin Olive Oil

Steps:

  • To start heat your oven to 425°F.
  • Remove the husks and silks from the corn ears. Place them on a rimmed baking sheet and drizzle them with 1 tbsp Colavita Olive Oil. Roast corn in the oven for 30 minutes, turning it every 10 minutes as a result it browns evenly.
  • Remove from the oven and allow to cool.
  • While the corn is roasting, at the same time, place tomatoes, onions, avocado and jalapeño in a medium bowl.
  • Add to the bowl the lime juice, salt, 1 tbsp Colavita EVOO, and the cilantro. Mix well with a spoon.
  • Once the corn is cool, slice the kernels from the cob with a knife. Place them in the bowl with the other ingredients and mix well. Taste and adjust for seasoning.
  • Serve with tortilla chips!

Nutrition Facts :

ROASTED TOMATO AND CORN SALSA



Roasted Tomato and Corn Salsa image

Provided by Valerie Bertinelli

Categories     condiment

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 13

4 vine-ripe tomatoes (about 1 1/4 pounds)
2 ears yellow corn, husked, silks removed
1 poblano pepper
1/2 large yellow onion, quartered
3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt
1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
1/4 jalapeno, seeded
1/2 teaspoon coriander
1/2 teaspoon cumin
2 to 3 tablespoons lime juice
Lightly salted tortilla chips, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
  • Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
  • Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
  • Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
  • Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

CORN AND QUESO SALSA



Corn and Queso Salsa image

Start wtih a jar of salsa. Toss in extras and come up with a homemade treat for dipping or topping burgers, chicken or fish.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 24

Number Of Ingredients 5

1 bag (12 oz) frozen whole kernel corn
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/3 cup chopped fresh cilantro
3/4 cup crumbled queso fresco or feta cheese
24 oz tortilla chips

Steps:

  • Cook frozen corn as directed on bag. Rinse with cold water to cool; drain well.
  • In medium bowl, gently mix all ingredients except tortilla chips. Serve salsa with tortilla chips.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g

ROASTED CORN AND TOMATO SALSA



Roasted Corn and Tomato Salsa image

Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 45m

Yield Makes a little about 2 1/2 cups

Number Of Ingredients 9

1 1/2 pounds ripe tomatoes, preferably plum tomatoes
1 or 2 jalapeños (about 1 ounce)
1 ear of corn, shucked
1/2 small white onion, sliced about 1/4 inch thick (about 2 ounces)
4 garlic cloves, peeled
Salt to taste
1 1/2 teaspoons cider vinegar
1/4 cup water (optional)
1/3 to 1/2 cup chopped cilantro (to taste)

Steps:

  • Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
  • Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
  • Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
  • If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
  • Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
  • When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams

ROASTED TOMATO SALSA I



Roasted Tomato Salsa I image

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.

Provided by KATKRO

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

Time 20m

Yield 24

Number Of Ingredients 9

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 ½ tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon salt
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro

Steps:

  • Preheat the broiler.
  • In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  • Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  • Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  • In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g

FIRE-ROASTED CORN SALSA



Fire-Roasted Corn Salsa image

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Provided by Soup Loving Nicole

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

Time 30m

Yield 6

Number Of Ingredients 9

2 Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
  • Preheat an outdoor grill to medium heat and lightly oil the grate.
  • Coat corn and jalapeno peppers with olive oil.
  • Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
  • Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.3 g, Fat 5.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.9 g

ROASTED CORN AND TOMATILLO SALSA



Roasted Corn and Tomatillo Salsa image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 11

4 ears corn
1/2 pound tomatillos, papery skin removed and quartered
1 large sweet red pepper, quartered and seeded
1 jalapeno pepper, seeded and finely diced
1 garlic clove, finely chopped
1 small bunch cilantro, 1\4 cup chopped
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.;

CORN AND TOMATO SALSA



Corn and Tomato Salsa image

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

4 ears corn
1 green chili pepper, minced
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
3 large tomatoes, cored and chopped
Coarse salt and freshly ground pepper to taste
1/2 cup basil leaves, snipped

Steps:

  • Scrape the corn kernels off the cob using a sharp knife. Set them aside.
  • Saute the pepper and the garlic in the olive oil for two to three minutes. Add the corn and cook for one minute.
  • Add the tomatoes and cook just enough to heat them through (less than a minute). Season them with salt and pepper, sprinkle with basil and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 372 milligrams, Sugar 7 grams, TransFat 0 grams

TOMATO AND CORN SALSA



Tomato and Corn Salsa image

Provided by Robin Donovan

Categories     Onion     Tomato     Side     No-Cook     Quick & Easy     Father's Day     Corn     Summer     Jalapeño     Cilantro     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro

Steps:

  • Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

SPICY CORN CHURROS WITH ROASTED TOMATO SALSA CON QUESO



Spicy Corn Churros With Roasted Tomato Salsa Con Queso image

Make and share this Spicy Corn Churros With Roasted Tomato Salsa Con Queso recipe from Food.com.

Provided by Rick M.

Categories     Sauces

Time 2h

Yield 6 serving(s)

Number Of Ingredients 20

6 dried cascabel chiles or 3 pasilla chiles, stemmed and seeds removed
4 large tomatoes, cored
2 fresno chilies, stemmed
3/4 white onion, peeled, cut into wedges
2 garlic cloves, peeled
2 tablespoons fresh lime juice
kosher salt
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk (or more)
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated (young medium or sharp)
1 tablespoon chili powder
2/3 cup milk
6 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/2 cup all-purpose flour
1/2 cup cornmeal
3 large eggs
vegetable oil (for frying, about 12 cups)

Steps:

  • Special Equipment: A pastry bag and a large closed star tip (we used size 845 tips); deep-fry thermometer.
  • Preheat oven to 350°. Toast cascabel until fragrant and lightly browned, about 5 minutes. Remove chiles from baking sheet, let cool.
  • Increase oven temperature to 450°. Roast tomatoes, fresnos and onion on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and 2 teaspoons salt; blend until smooth. Add cascabel and blend until coarsely chopped. Let sit at room temperature until ready to serve.
  • Melt butter in a medium saucepan over medium heat. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Keep warm until ready to serve.
  • Do Ahead: Salsa and queso can be made 2 days ahead. Cover and chill speperately. Bring salsa room temperature before serving; warm queso until smooth and creamy.
  • Fit pastry bag with star tip. Whisk chili powder and 1 tablespoon salt in a small bowl; set aside.
  • Bring milk, butter, cumin, 1¼ teaspoon salt, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour and cornmeal in one go, and vigorously mix until dough comes together, about 30 seconds. Let sit in pan for 10 minutes to hydrate the cornmeal. Transfer to the bowl of a stand mixer or a large bowl.
  • Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it-it shouldn't break). Spoon dough into prepared pastry bag.
  • Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2-3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
  • Sprinkle warm churros with reserved chili-salt mixture mixture. Dollop salsa over warm queso and swirl to combine; serve with warm churros.

Nutrition Facts : Calories 663.4, Fat 48, SaturatedFat 29.1, Cholesterol 224.7, Sodium 553.7, Carbohydrate 31.6, Fiber 3.5, Sugar 5.3, Protein 28.9

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CORN AND TOMATO SALSA - THE DOMESTIC LIFE STYLIST™
2018-06-18 While you could use canned corn for this recipe…in good conscience, I cannot recommend it when corn is so readily available right now. Ingredients Serves: 6. 4 ears of fresh corn. 1 pint grape tomatoes (cut in quarters) 1/4 cup fresh cilantro (chopped) 1/2 …
From thedomesticlifestylist.com


10 BEST QUESO FRESCO CHEESE RECIPES | YUMMLY
2022-07-20 Creamy Avocado Dip with Tomato Salsa, Queso Fresco, and Homemade Taro Chips Stephanie Izard. mayonnaise, fresh lime juice, fresh orange juice, chopped cilantro and …
From yummly.com


ROASTED CORN SALSA RECIPE | MYRECIPES
Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups). In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce.
From myrecipes.com


ROASTED TOMATO POBLANO SALSA RECIPE - COOKING ON THE WEEKENDS
2020-08-03 Instructions. Preheat the oven to 500°F and lightly coat a baking sheet with the olive oil. Sprinkle it with salt and pepper and set aside. Roast the tomatoes and garlic: Use a paring knife to remove the cores from the tomatoes and cut them in half horizontally.
From cookingontheweekends.com


FIRE ROASTED CORN AND HEIRLOOM TOMATO SALSA - COLLEGE HOUSEWIFE
2018-06-28 1/2 Cup of fresh cilantro, chopped. 1 Jalapeno, minced (more if you like it spicy!) Juice from one lime. 1 Teaspoon of kosher salt. 1/4 Teaspoon of freshly cracked pepper. Toss all ingredients together into a medium sized bowl. Serve at room temperature or cold. Keeps fresh in the refrigerator for 4-5 days.
From thecollegehousewife.com


TOMATO AND QUESO FRESCO SALAD | COCINA CALIFORNIA
2020-07-11 ¼ cup roasted pine nuts. 8 small clusters of mini size fresh basil leaves. ½ cup crumbled or ¼ inch size cubes of queso fresco. Extra ⅛ inch thick slices of queso fresco (see photos) 3 to 4 medium to large tomatoes. Extra virgin olive oil for drizzling. Balsamic vinegar for sprinkling. Salt and pepper . Preparation
From cocinacalifornia.com


EASY ROASTED CORN SALSA RECIPE - DELICIOUS AND VERSATILE
2015-05-05 Roast in oven for approximately 30 minutes. Remove and let cool until able to be handled. Mix all the ingredients together and enjoy! 2. In a medium bowl, add red onion, tomatoes, hot pepper, salt, ground pepper, lime juice and cilantro. 3. Slice corn off of the cob and add to bowl with remaining ingredients and stir. 4.
From oldworldgardenfarms.com


ROASTED CORN AND POBLANO SALSA - THE CHUNKY CHEF
2015-04-01 Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, spray with cooking spray. Place corn on the baking sheet and brush generously with melted butter. Season liberally with, chili powder, cayenne pepper, salt and black pepper. Add jalapeno and poblano peppers to baking sheet and spray tops with cooking spray.
From thechunkychef.com


ROASTED CORN TOMATO AND GARLIC QUESO RECIPES
Roasted Corn Tomato And Queso Fresco Salsa Recipes. In a large skillet or saucepan over medium heat, melt butter and saute shallots until soft and fragrant. Add the chiles and corn kernels, and saute for 2 minutes. Stir in corn starch until well blended. Whisk in milk, garlic powder, cumin, and cream cheese and bring to a low simmer, stirring ...
From recipegoulash.cc


ROASTED CORN SALSA - SPICY SOUTHERN KITCHEN
2020-08-25 Cut the kernels from the corn cobs and place in a large bowl. Place the onions, poblano peppers, and jalapeno peppers in a food processor. Pulse 8 to 10 times. Transfer to bowl with the corn. Add the tomatoes, lime juice, garlic, cayenne pepper, and remaining 1/2 teaspoon of salt to the food processor.
From spicysouthernkitchen.com


FRESH TOMATO-AND-CORN SALSA RECIPE | MYRECIPES
Instructions Checklist. Step 1. Steam corn, covered, 2 minutes, and cool. Combine corn and remaining ingredients in a large bowl. Advertisement. Step 2. Note: The salsa can be made a day in advance. Cover and chill.
From myrecipes.com


ROASTED CORN AND TOMATILLO SALSA RECIPE | CHEFDEHOME.COM
3. Let the veggies cool down a bit. 4. Blend the tomatillos, peppers and red onion with salt, lime juice using a hand blander or stand blander to chunky puree. I prefer salsa little chunky but you can also fine puree it. 5. Mix in roasted corn kernels, adjust salt and lime per taste and serve chilled with your choice of chips.
From chefdehome.com


AIR FRYER ROASTED TOMATO SALSA WITH QUESO FRESCO
Instructions. Arrange tomatoes, bell pepper, onion, jalapeño, chipotle pepper and garlic cloves in the air fryer basket. Sprinkle cumin, salt and chili powder over vegetables. Close air fryer and cook at 400 degrees F for 20 minutes, periodically shaking the basket to ensure even roasting. Allow vegetables to cool for 10 minutes before ...
From usdairy.com


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