Toasted Corn And Cumin Salsa Recipes

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TOASTED CORN SALSA

Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from "America's Test Kitchen Healthy Family Cookbook." Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.

Provided by Tara Parker-Pope

Categories     appetizer

Time 1h15m

Yield Makes about 2 cups

Number Of Ingredients 10



Toasted Corn Salsa image

Steps:

  • Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
  • Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 5 grams, TransFat 0 grams

4 1/2 teaspoons extra-virgin olive oil
2 ears corn, kernels removed
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeño chile, stemmed, seeded, and minced (see note above)
1 scallion, sliced thin
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper

ROASTED TOMATO AND CORN SALSA

Provided by Valerie Bertinelli

Categories     condiment

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 13



Roasted Tomato and Corn Salsa image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
  • Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
  • Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
  • Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
  • Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

4 vine-ripe tomatoes (about 1 1/4 pounds)
2 ears yellow corn, husked, silks removed
1 poblano pepper
1/2 large yellow onion, quartered
3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt
1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
1/4 jalapeno, seeded
1/2 teaspoon coriander
1/2 teaspoon cumin
2 to 3 tablespoons lime juice
Lightly salted tortilla chips, for serving

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



Almost-Famous Corn Salsa image

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.

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

SPICY, CREAMY CORN SALSA

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



Spicy, Creamy Corn Salsa image

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

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

ROASTED-CORN SALSA

Relish this colorful and tasty salsa. It's great on grilled meats!

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 1h15m

Yield 2

Number Of Ingredients 7



Roasted-Corn Salsa image

Steps:

  • Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • Husk corn and remove silk. Brush corn and onions with oil.
  • Cover and grill corn and onions 4 to 6 inches from medium-hot heat 5 minutes. Remove onions from grill; set aside. Turn corn. Cover and grill about 15 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes.
  • Cut corn from ears. Cut onions into slices. Mix corn, onions and remaining ingredients.

Nutrition Facts : Calories 50, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup Serving, Sodium 65 mg

3 ears corn
4 medium green onions
2 teaspoons vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 tablespoons finely chopped Anaheim chilies
3 tablespoons lemon juice
1/4 teaspoon salt

ROASTED CORN SALSA

Make and share this Roasted Corn Salsa recipe from Food.com.

Provided by Shaye

Categories     Corn

Time 45m

Yield 5 cups

Number Of Ingredients 12



Roasted Corn Salsa image

Steps:

  • Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
  • (If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
  • Cool.
  • Add remaining ingredients and toss.
  • Serve as a salad or with tortilla chips as a salsa.

Nutrition Facts : Calories 153.8, Fat 2.9, SaturatedFat 0.4, Sodium 257.2, Carbohydrate 32.7, Fiber 4.8, Sugar 2.6, Protein 5

4 cups corn kernels (fresh is better but defrosted frozen works)
1 tablespoon chili powder
1/2 tablespoon ground cumin
2 cups finely diced seeded tomatoes
3/8 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon chili pepper, finely chopped (I use jalapeno)
1/2 clove garlic, finely chopped
1/2 tablespoon olive oil
1/2 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

CORN AND AVOCADO SALSA

Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.

Provided by CARI

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

Time 35m

Yield 4

Number Of Ingredients 12



Corn and Avocado Salsa image

Steps:

  • Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
  • Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g

3 ears fresh corn, husks and silks removed
2 avocados - peeled, pitted, and cubed
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup fresh lime juice
salt and black pepper to taste

ROASTED CORN SALSA

This is a "gotta try" recipe. You won't believe the flavors! It takes a little time to grill the corn, but it's well worth the extra effort. This is a perfert summer recipe when there's an abundance of tomatoes and corn is at its sweetest.

Provided by Claudia Dawn

Categories     Corn

Time 45m

Yield 2 1/2 Cups

Number Of Ingredients 11



Roasted Corn Salsa image

Steps:

  • Peel back husks of corn but do not remove; only remove silk.
  • Replace husks and tie with kitchen string.
  • Place corn in a bowl and cover with water; soak for 20 minutes.
  • Drain.
  • Grill corn, covered, over medium-high heat for 20-25 minutes or until husks are blackened and corn is tender, turning several times.
  • Cool.
  • Remove corn from cobs and place in a bowl.
  • Add tomatoes, onion, cilantro, limejuice, peppers, salt and pepper.
  • Serve with tortilla chips.

Nutrition Facts : Calories 95.4, Fat 1.1, SaturatedFat 0.2, Sodium 251.3, Carbohydrate 21.3, Fiber 3.9, Sugar 6.5, Protein 3.7

2 ears sweet corn, in husks
2 medium tomatoes, chopped
1 small onion, chopped
1/2 cup minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
1 dash pepper
tortilla chips

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



Fire-Roasted Corn Salsa image

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

2 Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

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



Sliced Steak with Roasted-Corn Salsa image

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.

3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Accompaniment: lime wedges

ROASTED CORN SALSA

A fabulous and trend setting salsa just right for tortilla chips or served as a complement to grilled, roasted, or sautéed meats or poultry. Category: Appetizers, Dips & Salsa Think Variety; Think Color: uCps of Fruits and Vegetables per Serving: 1 ½

Provided by karmakitchen gal

Categories     Breads

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



Roasted Corn Salsa image

Steps:

  • Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
  • Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove), turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
  • Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
  • Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
  • Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
  • Nutritional Information per Serving.
  • Calories: 204.
  • Carbohydrates: 31g.
  • Total Fat: 6.6g.
  • Cholesterol: 0mg.
  • Saturated Fat: 1.5g.
  • Dietary Fiber: 8g.
  • % of Calories from Fat: 29%.
  • Sodium: 88mg.
  • Protein: 6g.

Nutrition Facts : Calories 176.6, Fat 5.5, SaturatedFat 1, Sodium 99.5, Carbohydrate 32, Fiber 4.2, Sugar 11.9, Protein 5.6

4 large ears of corn (yellow sweet corn to yield 2 1/2 cups cut corn)
1/2 cup finely chopped red onion
1 1/2 cups finely chopped ripe tomatoes
1 1/2 jalapeno peppers, seeds removed and finely chopped
1/4 cup finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/2-1 teaspoon ground cumin
1/8 teaspoon salt
ground pepper, to taste

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From howtofeedaloon.com


CLASSIC SALSA WITH ROASTED CORN RECIPE - CENTERCUTCOOK
Heat a grill pan to medium high heat. Clean the husks off of 1 ear or corn. Lightly butter the corn, then wrap it tightly with foil. Place on a grill pan for 15-20 minutes, rotating frequently. Remove the foil from the corn and allow to continue cooking for a few more minutes to get the charred marks on the corn.
From centercutcook.com


10X10: CORN AND TOASTED CUMIN SALSA
2 cups corn (from 3 to 4 ears) 1/2 lb yellow tomato (1 large), chopped; 1 garlic clove, chopped; 1 to 2 teaspoons chopped fresh jalapeño chile, including seeds; 1 tablespoon fresh lime juice; 1 teaspoon cumin seeds, toasted; 1/2 teaspoon salt; 1/4 cup scallions, finely chopped
From leah10x10.blogspot.com


TOASTED CORN SALSA - DINING AND COOKING
Makes about 2 cups. Preparation. Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
From diningandcooking.com


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