Spicy Corn Salsa Recipes

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

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

Ingredients

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

EASY SPICY CORN SALSA

Easy spicy corn salsa image

This easy, spicy corn salsa is the perfect dish to serve with chips or to serve on or alongside grilled meat as a light, healthy side dish.

Provided by Alida Ryder

Categories Appetizer Side Dish

Time 25m

Number Of Ingredients 8

Ingredients

1 kg (2lbs) frozen corn (thawed and drained )
2 avocados (peeled and cubed )
1 red onion (finely chopped)
2 tomatoes (seeded and finely chopped)
1-2 jalapeños (finely chopped)
2-3 tbsp coriander / cilantro (finely chopped)
salt (to taste)
lime juice (to taste )

Steps:

Pre-heat a large frying pan and add a tablespoon of oil. Add the drained corn and allow to cook until golden brown and the edges start to char. Remove from the pan and allow to cool to room temperature.
Add the avocado, onion, jalapeño, tomato and coriander/cilantro then season with salt and lime. Mix well and serve.

Nutrition Facts : Calories 148 kcal, Carbohydrate 23 g, Protein 3 g, Fat 6 g, Sodium 8 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

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

Ingredients

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

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