Smoky Corn Salsa Recipes

SMOKY GRILLED CORN SALSA

Smoky Grilled Corn Salsa image

Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It's yummy with tortilla chips and as a topping for meat, poultry and fish. -Alicia DeWolfe, Gloucester, Massachusetts

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

6 plum tomatoes, halved
4 medium ears sweet corn, husks removed
2 medium sweet yellow peppers, halved
2 medium green peppers, halved
3 jalapeno peppers, halved and seeded
1 medium red onion, cut into 1/2-inch slices
1/4 cup minced fresh cilantro
3 tablespoons olive oil
3 tablespoons red wine vinegar
5 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper

Steps:

Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CONTEST-WINNING GRILLED CORN SALSA

Contest-Winning Grilled Corn Salsa image

Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I'm grilling something else, then whip up the salad and put it in the fridge to marinate. It's even better the next day. -Teri Kman Laporte, Colorado

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7-1/2 cups.

Number Of Ingredients 12

Ingredients

8 medium ears sweet corn, husks removed
2 small yellow summer squash, cut into 1/2-inch slices
1 medium sweet red pepper, cut into 4 wedges
1 medium red onion, cut into 1/2-inch rings
1 medium tomato, seeded and chopped
BASIL VINAIGRETTE:
1/2 cup olive oil
1/3 cup white balsamic or cider vinegar
12 fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

Fill a Dutch-oven two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer until crisp-tender, 5 minutes. Remove corn; cool slightly., On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat until lightly browned, turning occasionally, 8-10 minutes. , Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add tomato., In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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

SMOKY CORN & AVOCADO SALSA

Smoky corn & avocado salsa image

Char some peppers and use them in this light and crunchy side dish to serve with meat or fish- it's great with barbecued food

Provided by Jane Hornby

Categories Side dish

Time 25m

Number Of Ingredients 8

Ingredients

2 large sweetcorn cobs
1 large red pepper
1 large orange pepper
bunch spring onion , finely sliced
3 tomatoes , deseeded and chopped small
1 ripe avocado , cut into small cubes
juice 1 lime
small bunch coriander

Steps:

Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.
Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.
Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.

Nutrition Facts : Calories 181 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

SMOKY ASPARAGUS WITH CORN SALSA

Smoky Asparagus with Corn Salsa image

Add smoky asparagus to your corn salsa and create this Smoky Asparagus with Corn Salsa for bold flavors you won't want to miss. Use this recipe as a side to your dish. It's sure to become a crowd pleaser for its fresh flavors.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup sour cream
1 Tbsp. fresh lime juice
1 tsp. adobo sauce
2 Tbsp. chopped fresh cilantro, divided
1 ear corn on the cob, husks and silk removed
1/2 small red pepper
1/4 small red onion
2 lb. fresh asparagus spears, trimmed, divided
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
2 Tbsp. crumbled feta cheese

Steps:

Heat grill pan on medium-high heat. Meanwhile, mix sour cream, lime juice, adobo sauce and 1 Tbsp. cilantro until blended. Refrigerate until ready to use.
Place corn, pepper and onion in hot grill pan. Add enough asparagus spears to fit in single layer on bottom of pan. Brush vegetables in pan evenly with half the dressing. Grill 8 to 10 min. or until corn and asparagus are crisp-tender and lightly browned, turning occasionally. Remove corn and cooked asparagus from pan. Add remaining asparagus to peppers and onions in pan; brush asparagus with remaining dressing. Cook 8 to 10 min. or until all vegetables are crisp-tender, turning occasionally. Remove all vegetables from pan; cool slightly.
Cut kernels off corn cob; place kernels in medium bowl. Chop red pepper and onion. Add to corn; mix lightly.
Place asparagus on platter; drizzle with sour cream mixture. Top with corn salsa, cheese and remaining cilantro.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

SMOKY CORN SALSA (BON APPéTIT)

Smoky Corn Salsa (Bon Appétit) image

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meats-or use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette.

Provided by blucoat

Categories Sauces

Time 30m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 9

Ingredients

2 red bell peppers, quartered, seeded
3 ears fresh corn, husked
1 bunch green onion, trimmed
4 tablespoons about olive oil, divided
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon bottled chipotle hot sauce
2/3 cup chopped fresh cilantro

Steps:

Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.
Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in cilantro.

Nutrition Facts : Calories 52.4, Fat 3.7, SaturatedFat 0.5, Sodium 28, Carbohydrate 5, Fiber 1, Sugar 1.4, Protein 0.9

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2009-06-09 Step 1. Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning …
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Prepare barbecue (high heat). Brush bell peppers, corn, and green onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for green onions, 10 to 15 minutes for bell peppers and corn. Cool slightly. Cut bell peppers and green onions into 1/3-inch pieces. Cut corn off cob.
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