Best Crunchy Corn Pepper Salsa Recipes
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
SPICY CORN SALSA
This spicy corn salsa is easy to make. It almost tastes like Chipotle's, just a little hotter.
Provided by Dee
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
- Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 20.1 g, Fat 1.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 44.7 mg, Sugar 4.1 g
SPICY CORN AND SHISHITO SALAD
In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
- Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
- Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
