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
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
SPICY CORN AND ZUCCHINI SALSA - FOR CANNING
Categories Condiment/Spread Tomato Low Fat Vegetarian Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Corn Squash Summer Healthy Vegan
Yield 5 pints
Number Of Ingredients 12
Steps:
- Get hot water bath going. Toss the zucchini with the salt & "sweat" for 3 minutes in a nonreactive colander. Rinse drip dry in the colander, in the sink Remove kernels from cobs and coat with 1 tbs olive oil and roast on a cookie sheet in a 400°F oven for 20 min. Combine the zucchini, corn, tomatoes, lime juice, vinegar, jalapenos, scallions, garlic, cumin and pepper in a heavy saucepan. Bring to a boil and cook 1 min. Ladle into hot, clean jars. Cap and seal (loosen cap by 1/4 turn for processing) Process in boiling-water-bath canner for 20 minutes. Remove jars with tongs; place on towel on counter, tighten lids again, and don't disturb until cool and the lids have "popped" to seal.
CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)
Provided by jbrockel
Number Of Ingredients 17
Steps:
- - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.
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 SHRIMP CAKES WITH CORN AND AVOCADO SALSA
Make and share this Spicy Shrimp Cakes With Corn and Avocado Salsa recipe from Food.com.
Provided by hepcat1
Categories Brunch
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
- Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
- Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
- Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
- To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.
Nutrition Facts : Calories 393.3, Fat 15.9, SaturatedFat 2.7, Cholesterol 228.6, Sodium 756.1, Carbohydrate 34.2, Fiber 4.9, Sugar 5, Protein 29.9
CORN FRITTERS WITH SPICY ZUCCHINI SALSA
Provided by Andrea Bemis
Categories Tomato Appetizer Side Bake Vegetarian Lunch Corn Zucchini Fall Summer Healthy Cilantro Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In a bowl, combine tomatoes, zucchini, 1/2 onion, garlic, jalapeño, 1/4 teaspoon salt and oil; toss to coat. Spread on a baking sheet coated with cooking spray; roast, turning once, until tomatoes and zucchini are light brown, 20 to 25 minutes. Toss with 1/4 cup cilantro and 1 tablespoon juice; set aside. In a second bowl, combine flour, cumin, baking powder and remaining 1/4 teaspoon salt. Add egg, remaining 1 tablespoon juice and 1/2 cup water; stir until smooth. Add corn and remaining 1/2 onion and 1/4 cup cilantro. Coat a large frying pan with cooking spray and heat over medium-high heat. Form 1/4 cup corn mixture into a patty; repeat with remaining corn mixture to form 12 patties. Working in batches of 3 and coating pan with cooking spray as needed, cook patties, turning once, until brown, 5 to 8 minutes per side. Divide patties and salsa among 4 plates.
SUPER EASY AND SPICY BLACK EYED PEA AND CORN SALSA
I came up with this topping/side dish while trying to figure out how I could get the only two vegetables my husband eats into one dish. It's great over pan-fried fish, a healthy alternative to queso on enchiladas, and wonderful with brown rice. It's spicy and simple. Like our love!
Provided by Jessica
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Stir black-eyed peas, corn, and diced tomatoes with green chile peppers together in a saucepan over medium heat; cook until warm, about 5 minutes. Stir sugar, cumin, and curry powder into the peas mixture; continue cooking until until some of the liquid evaporates, about 5 minutes more.
Nutrition Facts : Calories 203 calories, Carbohydrate 43 g, Fat 1.8 g, Fiber 6.4 g, Protein 8.3 g, SaturatedFat 0.4 g, Sodium 894.5 mg, Sugar 9.6 g
SPICY BEAN AND CORN SALSA SIDE
Our whole family loves this quick and easy side dish. I serve it with tacos, sloppy joes, or picnic meals... Great for potlucks because you serve it cold. Easily adjusted to your individual taste by using your favorite salsa. I often double this for church potlucks or company - it makes a lot to serve as a side and stretch a meal. I usually skip the onions and peppers when making it for guests. I rated this myself for ease and because it is a go-to recipe in my house.
Provided by cindylee
Categories Side Dish Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine black beans, salsa, corn, onion, and bell pepper in a large bowl. Cover and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18.8 g, Fat 0.7 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 404.4 mg, Sugar 2.6 g
SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA
Steps:
- To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour. Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.
SPICY BLACK BEAN, CORN, AND TOMATO SALSA
Steps:
- 1) Let corn thaw in refrigerator overnight. Drain. 2) Mix black beans and all remaining ingredients in medium-size bowl. Put bean mixture in fridge for a few hours or overnight to chill.
CHIPOTLE'S SPICY CORN SALSA
Make and share this Chipotle's Spicy Corn Salsa recipe from Food.com.
Provided by Martha Cooks
Categories Mexican
Time 49m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Heat barbecue grill. Roast corn and chilies on the grill; let cool.
- Cut corn off the cob.
- Dice poblano chilies.
- Combine ingredients in a bowl; stir to incorporate.
Nutrition Facts : Calories 537, Fat 6.8, SaturatedFat 1, Sodium 92, Carbohydrate 119.9, Fiber 17.7, Sugar 25.6, Protein 20.2
SHEET PAN SPICY CORN SALSA
Make and share this Sheet Pan Spicy Corn Salsa recipe from Food.com.
Provided by Arlyn Osborne
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Put the corn and 2 tablespoons olive oil on a baking sheet. Sprinkle with salt and pepper and toss to combine. Roast, stirring halfway through, until slightly darkened in color, 15 to 20 minutes.
- Remove the pan from the oven and add the onion, bell pepper, jalapeno, garlic, cumin, chili powder, remaining 2 tablespoons olive oil and some salt and pepper and toss to combine with the corn. Continue roasting for another 12 to 15 minutes.
- Remove the pan from the oven and add the mayonnaise, lime juice, cilantro and cheese, stirring to combine. Transfer to a serving bowl and top with more cilantro, shredded cheese and chili powder. Serve with tortilla chips.
Nutrition Facts : Calories 263.4, Fat 15.9, SaturatedFat 2.7, Cholesterol 3.1, Sodium 38, Carbohydrate 30.9, Fiber 4.5, Sugar 2.2, Protein 5.4
SOUTHWESTERN SALSA AND SPICY CORN CHIPS
Provided by Sandra Lee
Time 10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine salsa, cilantro, scallion, and Southwestern marinade mix. Set aside.
- Working in batches, pour a single layer of chips on baking sheet. Very lightly coat with vegetable oil spray. Lightly sprinkle with taco seasoning. Bake for 5 minutes. Repeat until all chips are seasoned.
- Serve chips on a large platter with a bowl of the Southwestern Salsa.
SPICY CORN CHURROS WITH ROASTED TOMATO SALSA CON QUESO
Make and share this Spicy Corn Churros With Roasted Tomato Salsa Con Queso recipe from Food.com.
Provided by Rick M.
Categories Sauces
Time 2h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Special Equipment: A pastry bag and a large closed star tip (we used size 845 tips); deep-fry thermometer.
- Preheat oven to 350°. Toast cascabel until fragrant and lightly browned, about 5 minutes. Remove chiles from baking sheet, let cool.
- Increase oven temperature to 450°. Roast tomatoes, fresnos and onion on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and 2 teaspoons salt; blend until smooth. Add cascabel and blend until coarsely chopped. Let sit at room temperature until ready to serve.
- Melt butter in a medium saucepan over medium heat. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Keep warm until ready to serve.
- Do Ahead: Salsa and queso can be made 2 days ahead. Cover and chill speperately. Bring salsa room temperature before serving; warm queso until smooth and creamy.
- Fit pastry bag with star tip. Whisk chili powder and 1 tablespoon salt in a small bowl; set aside.
- Bring milk, butter, cumin, 1¼ teaspoon salt, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour and cornmeal in one go, and vigorously mix until dough comes together, about 30 seconds. Let sit in pan for 10 minutes to hydrate the cornmeal. Transfer to the bowl of a stand mixer or a large bowl.
- Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it-it shouldn't break). Spoon dough into prepared pastry bag.
- Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2-3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
- Sprinkle warm churros with reserved chili-salt mixture mixture. Dollop salsa over warm queso and swirl to combine; serve with warm churros.
Nutrition Facts : Calories 663.4, Fat 48, SaturatedFat 29.1, Cholesterol 224.7, Sodium 553.7, Carbohydrate 31.6, Fiber 3.5, Sugar 5.3, Protein 28.9
SHEET PAN SPICY CORN SALSA RECIPE - FOOD.COM
A hearty and warm corn salsa, flavored with onion, bell pepper and jalapeño.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Put the corn and 2 tablespoons olive oil on a baking sheet. Sprinkle with salt and pepper and toss to combine. Roast, stirring halfway through, until slightly darkened in color, 15 to 20 minutes.
- Remove the pan from the oven and add the onion, bell pepper, jalapeno, garlic, cumin, chili powder, remaining 2 tablespoons olive oil and some salt and pepper and toss to combine with the corn. Continue roasting for another 12 to 15 minutes.
- Remove the pan from the oven and add the mayonnaise, lime juice, cilantro and cheese, stirring to combine. Transfer to a serving bowl and top with more cilantro, shredded cheese and chili powder. Serve with tortilla chips.
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