FIRE-ROASTED CORN SALSA
Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
- Preheat an outdoor grill to medium heat and lightly oil the grate.
- Coat corn and jalapeno peppers with olive oil.
- Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
- Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.3 g, Fat 5.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.9 g
SLICED STEAK WITH ROASTED-CORN SALSA
Categories Beef Tomato Quick & Easy Dinner Steak Corn Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Prepare grill for cooking.
- Make corn salsa:
- Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
- Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
- Grill steak:
- Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
- While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
- Spoon corn on top of sliced steak and pour over any accumulated juices.
ROASTED-CORN SALSA
it can be used as a dip for chips and on grilled fish, pork, chicken or beef. Tossed with arugula, it makes a lovely salad.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Using a sharp knife, cut the corn kernels from the cobs. Heat a cast-iron skillet over high heat until almost smoking. Add one layer of kernels and dry roast, tossing continuously, until the corn is smoky and dark, about 5 minutes. Put the corn in a large bowl; repeat until all the corn is cooked.
- Heat the olive oil in a saute pan over medium-high heat. Add the mushrooms and saute until tender, about 5 to 10 minutes. Add the mushrooms to the corn, then the remaining ingredients. Mix well. Season to taste with additional salt. Serve at room temperature. Keep in an airtight container in the refrigerator for 2 days.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 314 milligrams, Sugar 10 grams, TransFat 0 grams
PAN-ROASTED CORN SALSA
The jalapeno seeds give this salsa a nice amount of heat; if you prefer a milder version, leave out the seeds.
Provided by lazyme
Categories Corn
Time 20m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over high heat.
- Add corn kernels and saute until light brown, about 5 minutes.
- Transfer sauteed corn to large bowl; cool.
- Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl.
- Toss to combine.
- Season salsa to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate).
Nutrition Facts : Calories 335.8, Fat 24.4, SaturatedFat 3.5, Sodium 27.3, Carbohydrate 30.4, Fiber 4.2, Sugar 10.7, Protein 5.4
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