Strawberry Corn Salsa Recipes

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STRAWBERRY CORN SALSA



Strawberry Corn Salsa image

This recipe makes art in a bowl! All the colors of summer are captured in this salsa with a fresh, light flavor perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish. -Catherine Goza, Charlotte, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 5-1/2 cups.

Number Of Ingredients 10

2 cups fresh strawberries, chopped
2 cups grape tomatoes, chopped
1 package (10 ounces) frozen corn, thawed
2 green onions, chopped
3 tablespoons minced fresh cilantro
1/3 cup olive oil
2 tablespoons raspberry vinegar
2 tablespoons lime juice
1/2 teaspoon salt
Baked tortilla chips

Steps:

  • In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, vinegar, lime juice and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for 1 hour. Serve with chips.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CREAMY CORN SALSA



Creamy Corn Salsa image

A creamy corn salsa dip for get-togethers! Serve with Fritos® or nacho chips.

Provided by AMYSUNBUG

Time 8h15m

Yield 20

Number Of Ingredients 9

2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
2 cups shredded sharp Cheddar cheese
1 (8 ounce) jar mayonnaise
1 (8 ounce) container sour cream
1 bunch green onions, thinly sliced
1 (4 ounce) jar diced pimentos, drained
½ cup sliced jalapeno peppers
1 tablespoon garlic powder
1 tablespoon flavor enhancer (such as Accent®)

Steps:

  • Mix corn, Cheddar cheese, mayonnaise, sour cream, green onions, pimentos, jalapenos, garlic powder, and flavor enhancer together in a bowl until well combined. Refrigerate 8 hours or overnight for best flavor.

Nutrition Facts : Calories 173.3 calories, Carbohydrate 6.1 g, Cholesterol 21.2 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 308.4 mg, Sugar 0.8 g

STRAWBERRY SALSA



Strawberry Salsa image

This deliciously different salsa is versatile, fresh-tasting and colorful. People are surprised to see a salsa made with strawberries, but it's excellent over grilled chicken and pork and as a dip with corn chips. -Jean Giroux, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 7

1 pint fresh strawberries, chopped
4 plum tomatoes, seeded and chopped
1 small red onion, finely chopped
1 to 2 medium jalapeno peppers, minced
2 tablespoons lime juice
1 tablespoon olive oil
2 garlic cloves, minced

Steps:

  • In a large bowl, combine the strawberries, tomatoes, onion and jalapenos. Stir in the lime juice, oil and garlic. Cover and refrigerate for 2 hours. , Serve with cooked poultry or pork or as a dip for tortilla chips.

Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

STRAWBERRY SALSA



Strawberry Salsa image

A sweet salsa that is great with pork and chicken dishes.

Provided by Melinda

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 2h10m

Yield 32

Number Of Ingredients 6

1 pint fresh strawberries, sliced
4 roma (plum) tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 lime, juiced
1 tablespoon olive oil

Steps:

  • In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve!

Nutrition Facts : Calories 9.7 calories, Carbohydrate 1.5 g, Fat 0.5 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.8 g

2013 STRAWBERRY CORN SALSA RECIPE - (3.3/5)



2013 Strawberry Corn Salsa Recipe - (3.3/5) image

Provided by boandozzy

Number Of Ingredients 10

2 cups fresh strawberries, chopped
2 cups grape tomatoes, chopped
1 (10-ounce) package frozen corn, thawed
2 green onions, chopped
3 tablespoons fresh cilantro, minced
1/3 cup olive oil
2 tablespoons raspberry vinegar
2 tablespoons lime juice
1/2 teaspoon salt
Baked tortilla chips

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, lime juice and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for 1 hour. Serve with chips. Yields 5 1/2 cups.

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