Sheet Pan Spicy Corn Salsa Recipe Foodcom

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SPICY CORN SALSA



Spicy Corn Salsa image

This spicy corn salsa is easy to make. It almost tastes like Chipotle's, just a little hotter.

Provided by Dee

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

Time 40m

Yield 6

Number Of Ingredients 7

6 ears sweet corn
2 each poblano peppers
2 each jalapeno peppers, diced
½ red onion, diced
⅓ cup chopped fresh cilantro
1 tablespoon lime juice
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
  • Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 20.1 g, Fat 1.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 44.7 mg, Sugar 4.1 g

CREAMY CORN SALSA



Creamy Corn Salsa image

This corn salsa is easy to fix and is loaded with vibrant vegetables. It's perfect for a summer cookout. Serve with tortilla chips, or use as a nacho topping.

Provided by thedailygourmet

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

Time 20m

Yield 8

Number Of Ingredients 9

4 ears corn on the cob, husked
¼ cup Mexican sour cream
1 tablespoon olive oil
2 teaspoons lime juice
2 teaspoons Mexican seasoning mix (such as Goya® Sazonador Total)
¼ teaspoon adobo seasoning (such as Goya®)
½ cup chopped green onions
½ cup finely chopped red bell pepper
1 bunch fresh cilantro, chopped

Steps:

  • Cut the corn kernels off the cob using a sharp knife.
  • Combine Mexican sour cream, oil, and lime juice in a mixing bowl; stir to mix well. Add Mexican seasoning and adobo. Mix well. Add corn kernels, green onions, bell pepper, and cilantro to the bowl. Toss to combine.

Nutrition Facts : Calories 76.2 calories, Carbohydrate 10.3 g, Cholesterol 3.2 mg, Fat 3.8 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 65.3 mg, Sugar 2.1 g

CORN SALSA



Corn Salsa image

This delightful corn salsa is a perfect salsa for dipping and can be used to boost flavor or garnish a southwestern meal. Chilling time not included in preparation time.

Provided by - Carla -

Categories     Sauces

Time 10m

Yield 4 cups

Number Of Ingredients 11

1 (15 ounce) can whole kernel corn, drained
1/2 cup green pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
2 tomatoes, chopped
1/4 cup ripe olives, sliced
2 tablespoons pickled jalapeno peppers, drained and chopped
1 teaspoon pickled jalapeno pepper juice
2 tablespoons cider or 2 tablespoons red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

  • Combine all ingredients in a large bowl.
  • Cover and chill for several hours.

Nutrition Facts : Calories 131, Fat 2.3, SaturatedFat 0.3, Sodium 492.9, Carbohydrate 28, Fiber 4.5, Sugar 6.5, Protein 4.2

PAN-ROASTED CORN SALSA



Pan-Roasted Corn Salsa image

The jalapeno seeds give this salsa a nice amount of heat; if you prefer a milder version, leave out the seeds.

Provided by lazyme

Categories     Corn

Time 20m

Yield 3 cups

Number Of Ingredients 9

5 tablespoons olive oil
2 1/2 cups fresh corn kernels, from about 3 ears of corn
1 large tomatoes, seeded, diced (about 3/4 cups)
2/3 cup green onion, chopped
1/4 cup fresh cilantro, chopped
1/4 cup red onion, finely diced
3 tablespoons fresh lime juice
1 tablespoon jalapeno chile, with seeds, minced
3 garlic cloves, minced

Steps:

  • Heat 2 tablespoons olive oil in heavy large skillet over high heat.
  • Add corn kernels and saute until light brown, about 5 minutes.
  • Transfer sauteed corn to large bowl; cool.
  • Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
  • Toss to combine.
  • Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).

Nutrition Facts : Calories 335.8, Fat 24.4, SaturatedFat 3.5, Sodium 27.3, Carbohydrate 30.4, Fiber 4.2, Sugar 10.7, Protein 5.4

SHEET PAN SPICY CORN SALSA



Sheet Pan Spicy Corn Salsa image

Make and share this Sheet Pan Spicy Corn Salsa recipe from Food.com.

Provided by Arlyn Osborne

Categories     Sauces

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil, divided
1 (16 ounce) bag frozen corn, thawed
1 medium red onion, diced small
1 small green bell pepper, diced small
1 jalapeno, seeds removed and diced
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder, plus more for garnish
3 tablespoons mayonnaise
1 lime, juiced
3 tablespoons chopped cilantro, plus more for garnish
2 tablespoons finely shredded monterey jack pepper cheese, plus more for garnish
tortilla chips, for serving (red, white and blue)
kosher salt
ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the corn and 2 tablespoons olive oil on a baking sheet. Sprinkle with salt and pepper and toss to combine. Roast, stirring halfway through, until slightly darkened in color, 15 to 20 minutes.
  • Remove the pan from the oven and add the onion, bell pepper, jalapeno, garlic, cumin, chili powder, remaining 2 tablespoons olive oil and some salt and pepper and toss to combine with the corn. Continue roasting for another 12 to 15 minutes.
  • Remove the pan from the oven and add the mayonnaise, lime juice, cilantro and cheese, stirring to combine. Transfer to a serving bowl and top with more cilantro, shredded cheese and chili powder. Serve with tortilla chips.

Nutrition Facts : Calories 263.4, Fat 15.9, SaturatedFat 2.7, Cholesterol 3.1, Sodium 38, Carbohydrate 30.9, Fiber 4.5, Sugar 2.2, Protein 5.4

SPICY, CREAMY CORN SALSA



Spicy, Creamy Corn Salsa image

An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.

Provided by Yoly

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

Time 15m

Yield 12

Number Of Ingredients 10

½ cup sour cream
½ cup mayonnaise
2 (15.25 ounce) cans whole kernel corn, drained
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
½ cup thinly sliced green onion, white and green parts
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 cups shredded sharp Cheddar cheese

Steps:

  • Stir sour cream and mayonnaise until well combined. Set aside.
  • Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 15.6 g, Cholesterol 31.8 mg, Fat 17.6 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 603.3 mg, Sugar 2.5 g

EASY 5-CAN CREAMY CORN SALSA



Easy 5-Can Creamy Corn Salsa image

My buddy brings this creamy corn salsa dip to the ranch every year. It doesn't even make it from the truck to the fridge. Serve with corn chips.

Provided by Bhuman

Categories     Side Dish     Vegetables     Corn

Time 2h10m

Yield 16

Number Of Ingredients 10

2 cups finely shredded Cheddar cheese
1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
1 (11 ounce) can white shoepeg corn, drained
1 (11 ounce) can corn niblets, drained
1 (4 ounce) can diced green chile peppers, drained
1 (4 ounce) can sliced jalapeno peppers, drained
¾ cup mayonnaise
¾ cup sour cream
1 bunch green onions, thinly sliced
1 teaspoon garlic powder

Steps:

  • Mix Cheddar cheese, all drained corn, chile peppers, jalapeno peppers, mayonnaise, sour cream, green onions, and garlic powder in a large bowl until well combined. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 16.5 g, Cholesterol 22.4 mg, Fat 11 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 553.9 mg, Sugar 3.3 g

BLACK BEAN AND CORN SALSA



Black Bean and Corn Salsa image

Make and share this Black Bean and Corn Salsa recipe from Food.com.

Provided by larchie

Categories     Sauces

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can black beans, rinsed & drained
1 (7 ounce) can corn, drained
4 -6 roma tomatoes, processed
1 bunch green onion, chopped
2 garlic cloves, minced
2 tablespoons lime juice
1 tablespoon cilantro, processed with tomatoes
1 teaspoon creole seasoning (I use Tony Cachere's)

Steps:

  • Mix all the ingredients in a large bowl and chill for at least 1/2 an hour.
  • Serve with blue corn chips or whatever else you would like.

Nutrition Facts : Calories 88.3, Fat 0.6, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 17.9, Fiber 4.7, Sugar 2, Protein 4.7

SPICY BEAN AND CORN SALSA SIDE



Spicy Bean and Corn Salsa Side image

Our whole family loves this quick and easy side dish. I serve it with tacos, sloppy joes, or picnic meals... Great for potlucks because you serve it cold. Easily adjusted to your individual taste by using your favorite salsa. I often double this for church potlucks or company - it makes a lot to serve as a side and stretch a meal. I usually skip the onions and peppers when making it for guests. I rated this myself for ease and because it is a go-to recipe in my house.

Provided by cindylee

Categories     Side Dish     Beans and Peas

Time 1h15m

Yield 8

Number Of Ingredients 5

1 (15 ounce) can black beans, rinsed and drained
1 cup hot salsa
2 cups corn kernels
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper

Steps:

  • Combine black beans, salsa, corn, onion, and bell pepper in a large bowl. Cover and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.7 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 404.4 mg, Sugar 2.6 g

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