Best Mexican Corn Salsa Recipes

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MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA



Mexican Tomato and Black Bean Soup With a Corn Salsa image

This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream.

Provided by SarasotaCook

Categories     < 4 Hours

Time 1h15m

Yield 6-8 Cups of Soup, 6-8 serving(s)

Number Of Ingredients 29

3 lbs tomatoes, roasted (you can use cherry tomatoes, but I normally use plum tomatoes for this)
1 (15 ounce) can diced tomatoes
1 tablespoon tomato paste
1 (15 ounce) can black beans, drain but don't rinse
1 cup onion (1/2 cup rough chopped, 1/2 cup diced fine)
1/2 cup celery, fine diced
1 jalapeno pepper, chopped (I leave some ribs in for heat, but you can remove all the seeds and ribs if you like less heat)
3 teaspoons garlic, chopped
4 cups vegetable broth
1 lime, juice of
1/4 cup fresh cilantro
1/2 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon dried chili powder
1 tablespoon cumin
1 pinch sugar
olive oil (to roast the tomatoes, and to saute the onions, garlic and celery)
salt
pepper
1 1/2 cups corn (frozen or canned is fine)
1 avocado, fine chopped
1/2 cup red onion, fine chopped
2 tablespoons fresh lime juice
1/2 teaspoon minced garlic
salt
pepper
sour cream
tortilla chips
chopped black olives (optional)

Steps:

  • Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
  • Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
  • Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
  • Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
  • Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
  • Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
  • Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.

Nutrition Facts : Calories 257.3, Fat 6.7, SaturatedFat 1, Sodium 211.1, Carbohydrate 46, Fiber 13, Sugar 12.7, Protein 10.1

MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE



MEXICAN RICE, BLACK BEAN AND CORN SALAD WITH SALSA VINAIGRETTE image

Categories     Salad     Side     Quick & Easy     Healthy     Simmer

Yield 4 people

Number Of Ingredients 11

One 6 oz. package Farmhouse® Mexican Rice
One 15.5 oz. can black beans, drained and rinsed
1 cup frozen corn, cooked and cooled
1 red bell pepper, diced
1 cup shredded jack and cheddar cheese blend
Salsa Vinaigrette:
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/4 cup salad oil
1 tomato, chopped
1/4 cup cilantro, chopped

Steps:

  • Prepare rice according to package directions. Let cool. In medium bowl, combine all salsa ingredients and mix well. Combine all remaining ingredients with cooled rice then toss with vinaigrette. Chill for 2 hours before serving.

MEXICAN MEAT PATTIES WITH FRESH CORN SALSA



Mexican Meat Patties with Fresh Corn Salsa image

Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and low-maintenance summer dinner.

Provided by Anna Stockwell

Categories     Ground Beef     Pork     Cilantro     Chili     Corn     Tomato     Onion     Avocado     Chile     Lime Juice     Dinner     Kid-Friendly     Quick & Easy     Summer     Small Plates

Yield 4 servings

Number Of Ingredients 13

1/2 lb. ground beef
1/2 lb. ground pork
1/2 tsp. garlic powder
1/2 cup coarsely chopped cilantro leaves and tender stems, divided
2 1/4 tsp. kosher salt, divided
3/4 tsp. chili powder, preferably chipotle, divided
1 Tbsp. vegetable oil, plus more for greasing
2 ears corn on the cob
1 large tomato, chopped into 1/2" pieces
1/2 small red onion, finely chopped
1 avocado, halved, cut into 1/2" pieces
1 serrano chile, seeded, finely chopped
3 Tbsp. fresh lime juice

Steps:

  • Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
  • Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
  • Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
  • Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
  • Top patties with corn salsa.
  • Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

MEXICAN CORN AND BLACK BEAN AVOCADO SALSA



Mexican Corn and Black Bean Avocado Salsa image

I love this Salsa. It is really tasty on Tortilla chips,and goes well on top of salads. This is my version of the Mexican dish. Enjoy

Provided by Nor Mac

Categories     Other Appetizers

Time 20m

Number Of Ingredients 12

1 can(s) 15 ounce can of sweet corn. drained and rinsed
1 can(s) 15 ounce can of black beans drained and rinsed well
1 can(s) 14-15 ounce of diced tomatoes with green chili's
1 soft avocado peeled and chopped
1 pt grape tomatoes each chopped in 4's
1/2 finely chopped red onion
2 tsp honey
1/8 -1/4 tsp cayenne red pepper
3 Tbsp lime juice divided
1/2 tsp salt
2 tsp olive oil
3 Tbsp chopped fresh cilantro

Steps:

  • 1. Rinse the black beans and corn. Strain them,and add to a medium bowl. Add the canned diced tomatoes with juice. Stir to combine.
  • 2. Add the chopped Cilantro,and chopped onion, lime juice,honey Cayenne pepper,salt,and olive oil. Stir to combine all.
  • 3. Peel and chop Avocado. Toss Avocado with 1 tablespoon of Lime juice. Chop Grape tomatoes. Add both to bowl with corn mixture. Stir to combine all,and refrigerate. Serve with Tortilla chips,or top salads with it.

MEXICAN CORN SALSA



Mexican corn salsa image

This classic corn salsa is a simple Mexican recipe you can prep in 20 minutes. Leave to marinate before serving to intensify the vibrant flavours

Provided by Juliet Sear

Categories     Condiment, Side dish

Time 5m

Number Of Ingredients 6

3 spring onions , chopped
326g can sweetcorn , drained
150g tomatoes , chopped finely
½ small pack coriander , chopped
2 limes , zest and juice
½ green chilli , chopped

Steps:

  • Combine all the ingredients in a bowl with a good pinch of salt. It's best left to marinate for 30 mins before serving.

Nutrition Facts : Calories 44 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

MEXICAN MEAT PATTIES WITH FRESH CORN SALSA



Mexican Meat Patties with Fresh Corn Salsa image

How to make Mexican Meat Patties with Fresh Corn Salsa

Provided by @MakeItYours

Number Of Ingredients 13

1/2 lb. ground beef
1/2 lb. ground pork
1/2 tsp. garlic powder
1/2 cup coarsely chopped cilantro leaves and tender stems, divided
2 1/4 tsp. kosher salt, divided
3/4 tsp. chili powder, preferably chipotle, divided
1 Tbsp. vegetable oil, plus more for greasing
2 ears corn on the cob
1 large tomato, chopped into 1/2" pieces
1/2 small red onion, finely chopped
1 avocado, halved, cut into 1/2" pieces
1 serrano chile, seeded, finely chopped
3 Tbsp. fresh lime juice

Steps:

  • Preparation Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls. Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use. Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties. Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties. Top patties with corn salsa. Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

MEXICAN CORN SALSA



Mexican Corn Salsa image

Great side dish for: steak, fish or chicken!

Provided by Becky Graves

Categories     Vegetables

Time 45m

Number Of Ingredients 8

1 c frozen corn kernels, thawed
1 c chopped peeled jicama
1/2 c cucumber , peeled, seeded, chopped
1 medium red onion, chopped
1/2 c red bell pepper
1/4 c finely chopped fresh cilantro
1/2 jalapeno pepper, seeded and chopped
1 c black beans, canned

Steps:

  • 1. In a bowl, combine all of the ingredients. Enjoy!

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