CORN SALSA
Provided by Trisha Yearwood
Categories appetizer
Time 1h15m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and chill in the refrigerator for at least 1 hour. Just before serving, add the cilantro. Serve with your favorite tortilla chips.
ALMOST-FAMOUS CORN SALSA
Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
- Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
SPICY MEXICAN CORN CHOWDER
Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
- In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg
SALSA CORN CAKES
This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.
Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
SALSA CORN CHOWDER
Steps:
- Cook onions in butter. Stir in flour, chili powder and cumin. Add corn, salsa and broth. Bring to a boil and remove from heat.
- Put the cream cheese in a bowl. Add about a 1/2 cup of the hot mixture to the cream cheese, stirring until well blended. Then add the cream cheese mixture back into saucepan. Stir until blended.
- Cook until thoroughly heated, but do not boil. Serve hot with some cilantro.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALSA CORN CHOWDER
This is a refreshing, tasty soup for any time of year. You can use fresh corn, homemade salsa, and adjust the spices according to how hot you like it!
Provided by everything zen
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in butter in large saucepan. Stir in flour, chili.
- powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to a.
- boil. Remove from heat. Gradually add 1/4 cup hot mixture to cream.
- cheese (I find it works best to soften cream cheese until melted) in.
- small bowl, stirring until well-blended. Add cream cheese mixture and.
- milk to saucepan, stirring until well blended. Cook until thoroughly.
- heated. DO NOT BOIL. Yields 6-8 servings. Chowder freezes well!
- Can also add ground meat, chicken, turkey, veggie crumbles, or ham to this chowder for.
- a tasty variation. Serve with a tossed salad and cornbread for a.
- wonderful, yet simple meal.
Nutrition Facts : Calories 386.3, Fat 25.5, SaturatedFat 13.5, Cholesterol 86, Sodium 986.2, Carbohydrate 28.6, Fiber 4.2, Sugar 6.3, Protein 15.3
CHEESY SALSA CHICKEN CHOWDER
This soup is delicious, I have even added in a can of drained corn kernels, use only the packaged powdered gravy mix for this, the prepared bottled or canned will not work, I use a .25 gram package of dry Swiss Chalet or Club House packaged mix for this --- serve this with large-size corn chips on the side or crusty bread, or both --- cooking time is only estimated.
Provided by Kittencalrecipezazz
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven saute the onion, celery, jalapeno (if using) and garlic and until soft (about 5-6 minutes).
- Add in the cubed chicken, broth and hash brown potatoes; bring to boiling; reduce heat and simmer for 25-30 minutes, or until the chicken breast cubes are cooked and potatoes are tender, stirring occasionally (it might take more or less time).
- Meanwhile in a medium bowl, dissolve/whisk the dry gravy mix in the half and half cream or milk (if using).
- Stir the gravy/milk mixture into the simmering soup; mix to combine.
- Stir in the Velveeta cheese, salsa and green chilies; mix to combine with a wooden spoon, reduce heat to low, and cook until the cheese is melted.
- Season with pepper if desired.
- Ladle into serving bowls and sprinkle with grated Parmesan cheese is desired.
Nutrition Facts : Calories 914, Fat 47.6, SaturatedFat 17.9, Cholesterol 166.7, Sodium 2225.6, Carbohydrate 71, Fiber 7.1, Sugar 10.5, Protein 50.1
QUICK CORN SALSA
"A friend gave us this recipe, and everyone just raves about it." Canned ingredients make this flavorful salsa a breeze to whip up. Dave Kepler - Metamora, IL
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 7 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Chill until serving. Serve with tortilla chips.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SALSA CORN CHOWDER WITH CREAM CHEESE
Steps:
- Saute onions in margarine in large saucepan. Stir in flour and spices. Add corn, salsa, broth and pimentos. Bring to boil; remove from heat.
- Gradually add 1/4 cup hot mixture to cream cheese in small bowl, stirring until well blended. Return cream cheese mixture to sauce pan; stir in milk until well blended.
- Cook until thoroughly heated; do not boil. Top each serving with cilantro, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SALSA CORN CHOWDER
A tasty chowder perfect for a cold winter day. If your feeling adventurous buy some small sourdough boules of bread, scoop out the middle and serve the chowder inside the bread bowl. The bread soaks up the chowder that doesn't make it onto your spoon. The bread bowl is delicious and fun to eat!
Provided by avihockey
Categories Corn Chowder
Yield 6
Number Of Ingredients 15
Steps:
- In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.
- Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 32.6 g, Cholesterol 26.1 mg, Fat 13.8 g, Fiber 4.2 g, Protein 7.8 g, SaturatedFat 5.8 g, Sodium 944.3 mg, Sugar 8.3 g
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SALSA CORN CHOWDER - JUST A TASTE
From justataste.com
5/5 (4)Total Time 1 hr 10 minsCategory Main Course, SoupCalories 155 per serving
- Add the butter to a large stock pot set over medium-low heat. Once the butter has melted, add the onions and cook, stirring, until transluscent, about 3 minutes. Stir in the flour, chili powder and ground cumin.
- Add the corn, salsa, chicken broth and pimentos to the saucepan and bring the mixture to a boil. Remove it from the heat.
- Add the cream cheese to a medium bowl then gradually add 1/2 cup of the hot mixture from the saucepan to the cream cheese, stirring until well blended.
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- Heat olive oil in a stock pot over medium-high heat. Add onion, cook for 1 minute, stirring frequently.
- Add red pepper, celery, and zucchini. Stir in cayenne, chili powder, cumin, and a little salt. Cook for 3-4 minutes or until slightly softened, stirring often.
- Add broth, corn (drained), and diced tomatoes (not drained). Bring to a boil, cover, turn heat to low. Simmer chowder for about 1 hour. Add salt to taste and another dash of cayenne if you like extra spice.
- Squeeze 1 half of a lime into chowder. Serve in bowls garnished with jalapeño slices and lime wedges
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