Sweetcorn And Red Pepper Salsa Recipes

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FRESH CORN SALSA



FRESH CORN SALSA image

Fresh Corn Salsa recipe is colorful, delicious and super easy to make. It's a perfect summer salsa and nice change up from tomato based salsa recipes.

Provided by Julie | The Simple Veganista

Categories     Side

Time 10m

Number Of Ingredients 7

4 ears of corn (about 3 1/2 - 4 cups), shucked and cut from the cob
1 red bell pepper, cored and finely diced
1/2 red onion, finely diced
1 jalapeno, finely diced (a few seeds are ok for extra heat)
2 limes, juice of
1/4 - 1/2 teaspoon chili powder, optional
generous pinch of mineral salt

Steps:

  • In a large mixing bowl, combine the corn, bell pepper, onion, jalapeno, lime juice and salt, mix well to combine. Taste for flavor adding more lime juice or salt to taste.
  • Makes about 4 - 5 cups.
  • Keep leftovers in the refrigerator for up to 5 - 6 days. To keep longer, freeze portions in freezer safe containers or baggies.

Nutrition Facts : Calories 79 calories, Sugar 6.4 g, Sodium 38.5 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 17.3 g, Fiber 2.3 g, Protein 2.8 g, Cholesterol 0 mg

SWEETCORN AND RED PEPPER SALSA/GARNISH



Sweetcorn and Red Pepper Salsa/Garnish image

Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.

Provided by Shannon Cooks

Categories     Sauces

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

16 ounces frozen corn, thawed and drained (or use the canned variety and drain well)
1 red bell pepper, diced
1 red onion, minced
2 small garlic cloves, finely minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/4 cup lemon juice
1/4 cup cilantro leaf

Steps:

  • In a large bowl, mix corn, red bell pepper and onion.
  • In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
  • Cover and marinate in the refrigerator 2 hours.

Nutrition Facts : Calories 77.7, Fat 2.2, SaturatedFat 0.3, Sodium 2.9, Carbohydrate 15, Fiber 1.9, Sugar 1.4, Protein 2.1

SUPER SUMMER SALSA



Super Summer Salsa image

This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips.

Provided by Carizona

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

Time 10m

Yield 6

Number Of Ingredients 7

2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
½ red onion, chopped
1 red pepper, chopped
½ cup sugar
½ cup rice wine vinegar
1 pinch salt to taste

Steps:

  • In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 46.5 g, Fat 1.1 g, Fiber 6.7 g, Protein 6.7 g, SaturatedFat 0.2 g, Sodium 542.1 mg, Sugar 19.9 g

CRUNCHY CORN & PEPPER SALSA



Crunchy corn & pepper salsa image

This superhealthy salsa takes just ten minutes to prepare

Provided by Barney Desmazery

Categories     Side dish

Time 10m

Number Of Ingredients 8

1 bunch spring onions , chopped
140g frozen sweetcorn , defrosted
1 red pepper , seeded and finely chopped
1 tbsp olive oil
1 tbsp honey
1 garlic clove , crushed
1 tsp ground cumin
juice 1 lime

Steps:

  • Stir all the dressing ingredients together in a medium bowl with some salt and pepper. Toss in the spring onions, sweetcorn and finely chopped red pepper. Can be made up to a day in advance and chilled. Let the salsa stand at room temperature for about 20 mins before serving.

Nutrition Facts : Calories 60 calories, Fat 3 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

SWEET CORN PEPPER SALSA



Sweet Corn Pepper Salsa image

This salsa has been a hit at several of our BBQs. Our friends have said they've never had anything like it before and it was devoured! We typically roast the corn for this recipe on the outdoor grill. From the Black Dog Tavern's Summer on the Vineyard Cookbook.

Provided by Dr. Jenny

Categories     Corn

Time 1h15m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

4 ears freshly picked corn
1 red pepper, diced
1 green jalapeno pepper, minced
1 bunch fresh cilantro, chopped
1 small red onion, chopped
1/2 cup fresh lime juice
1/4 cup sherry wine vinegar
1/4 cup olive oil
3 garlic cloves, minced
salt and pepper

Steps:

  • Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins).
  • Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop.

Nutrition Facts : Calories 262.5, Fat 15.5, SaturatedFat 2.1, Sodium 7.9, Carbohydrate 32, Fiber 4.2, Sugar 8.1, Protein 5

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