Best Jewels Roasted Corn Salsa Recipes

ROASTED-CORN SALSA

Roasted-Corn Salsa image

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

Ingredients

5 ears fresh corn
1 tablespoon olive oil
1 cup fresh shiitake or other wild mushrooms, cleaned and diced
2 large poblano chilies, roasted, peeled, seeded and diced
2 1/2 teaspoons marjoram, minced
1 clove garlic, roasted, peeled and coarsely chopped
1/2 teaspoon Sherry vinegar
1 teaspoon fresh lime juice
1/2 teaspoon salt, plus more to taste

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

COLORFUL CORN SALSA

Colorful Corn Salsa image

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield about 2-1/2 cups.

Number Of Ingredients 11

Ingredients

2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons 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
Dash pepper
Tortilla chips

Steps:

Peel back husks of corn but don't remove; 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 20-35 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, lime juice, peppers, salt and pepper. Serve with tortilla chips.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges