SOUTHWESTERN ROASTED CORN SALAD
Corn has never tasted so good! This is a perfect side dish for a BBQ and tastes great on a hot summer day.
Provided by Kim Fusich
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 355.6 mg, Sugar 5.5 g
ROASTED CORN AND GARLIC SALSA (SOUTHWEST)
This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.
Provided by Sydney Mike
Categories Low Protein
Time 30m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a roasting pan, combine corn kernels & sliced garlic & mix well.
- Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
- Roast corn & garlic, uncovered for 20 minutes.
- In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
- Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
- Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!
ROASTED CORN AND TOMATILLO SALSA
Provided by Food Network
Time 3h15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.;
SOUTHWESTERN SALSA AND SPICY CORN CHIPS
Provided by Sandra Lee
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine salsa, cilantro, scallion, and Southwestern marinade mix. Set aside.
- Working in batches, pour a single layer of chips on baking sheet. Very lightly coat with vegetable oil spray. Lightly sprinkle with taco seasoning. Bake for 5 minutes. Repeat until all chips are seasoned.
- Serve chips on a large platter with a bowl of the Southwestern Salsa.
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
GARLIC SALSA
This recipe comes from the wonderful little Totally Garlic Cookbook by Helene Siegel and Karen Gillingham. My swap partner for the Fall Cookbook Swap 2008, KGCOOK, sent it to me along with many other great cookbooks.
Provided by lauralie41
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl combine garlic, parsley, and olive oil. Season with salt, pepper, and red pepper flakes if using.
- Tear baquette into bite sized pieces and use for dipping into salsa. This could also be served with grilled chicken or other meats.
Nutrition Facts : Calories 564.6, Fat 30.5, SaturatedFat 4.5, Sodium 698.7, Carbohydrate 62, Fiber 3.9, Sugar 0.4, Protein 10.8
SOUTHWESTERN SALSA CREAMED CORN
This recipe takes just a few ingredients to transform frozen corn into a dish with South-of-the-border flavors.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
- Sprinkle with cheese, cilantro, and black pepper. Serve immediately.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 18.4 g, Cholesterol 18.9 mg, Fat 5.8 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 108.4 mg, Sugar 3.3 g
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