Sweetcornpeppersalsa Recipes

EASY CORN SALSA

Easy Corn Salsa image

I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Provided by Jeannine Maxwell

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

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
½ teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste

Steps:

Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.6 g, Sodium 212.4 mg, Sugar 5.9 g

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

Ingredients

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

SWEET CHILI AND PEPPER SALSA

Sweet Chili and Pepper Salsa image

Thinly sliced focaccia tastes great with this dip. It is perfect for drinks and parties.

Provided by Jamie Oliver

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 red peppers
1/2 red onion, finely chopped
4 medium/large red chilies, seeded and finely chopped
1/2 clove garlic, finely chopped
8 tablespoons olive oil
1 tablespoon red wine vinegar
1 handful parsley, finely chopped
1 handful basil, finely chopped
Salt and freshly ground black pepper

Steps:

Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavors develop. Check for seasoning before serving.;

CHARRED SWEETCORN SALSA

Charred Sweetcorn Salsa image

Provided by Molly Yeh

Categories condiment

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/2 tablespoon olive oil
2 ears corn, husks removed
2 tomatoes, small dice
1 lime, juiced
1/2 bunch cilantro (1 cup), leaves roughly chopped
1/2 jalapeño, seeded and roughly chopped (less for less spice)
Kosher salt freshly ground black pepper

Steps:

Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.

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

SWEET CORN SALSA

Sweet Corn Salsa image

Want a different flavor for your Tortillas' or you nachos? Try this. I made it once and my family went crazy over it. NOTE: I had to add serving size on this recipe before it was excepted. I am not sure what it really is.

Provided by Stacy Buzzell

Categories Black Beans

Time 3h5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup frozen corn
1 cup salsa
1/4 cup black beans
2 tablespoons sugar
1 tablespoon white corn syrup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon apple cider vinegar

Steps:

Cook corn in a microwave safe dish for a minute on high.
Let cool.
Mix all ingredients well.
Refrigerate for 2-3 hours.

Nutrition Facts : Calories 40.6, Fat 0.1, Sodium 199.7, Carbohydrate 9.7, Fiber 1.1, Sugar 4.9, Protein 1.1

SWEETCORN SALSA

Sweetcorn salsa image

This vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta

Provided by Good Food team

Categories Side dish

Time 20m

Number Of Ingredients 9

Ingredients

4 fresh corn cobs
2 vine tomatoes , chopped
½ red onion , chopped
1 red pepper , deseeded and chopped
1 avocado , stoned, peeled and chopped
1 jalapeño pepper , deseeded and finely chopped
handful coriander , roughly chopped
juice 3 limes
75g feta cheese

Steps:

Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.

Nutrition Facts : Calories 227 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

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

Ingredients

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 PEPPER SALSA

Sweet Pepper Salsa image

This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.

Provided by Molly O'Neill

Categories easy, quick, side dish

Time P4DT5m

Yield Four servings

Number Of Ingredients 9

Ingredients

1 large red bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 large yellow bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 large green bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 medium jalapeno chili pepper, seeded, deveined and finely chopped
4 cloves garlic, roasted, peeled and finely chopped
1 cup basil leaves, rinsed
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

Put all of the ingredients into a food processor or blender. Puree until smooth. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 3 grams

ROASTED FRESH PEPPER SALSA

Roasted Fresh Pepper Salsa image

This brightly colored salsa is highlighted by the peppers, radishes and red onions

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 3 cups

Number Of Ingredients 10

Ingredients

3 to 4 fresh jalapenos, different colors if possible
2 fresh Anaheim, Yellow Wax, or guero peppers
2 bell peppers; 1 red and 1 yellow or orange
1 clove garlic, peeled and minced
1 small red onion, cut into 1/4-inch dice to yield 1/2 cup
3 radishes, trimmed and cut into 1/4-inch dice
1/2 cup fresh cilantro leaves, roughly chopped, plus extra for garnish
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons freshly squeezed lemon juice

Steps:

Roast jalapenos, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapenos into half-inch pieces, Anaheims and bells into one-inch pieces. Transfer peppers and any reserved juices to small bowl.
Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours.

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