Best Sweetcorn And Red Pepper Salsagarnish Recipes

SWEETCORN AND RED PEPPER SALSA/GARNISH

Sweetcorn and Red Pepper Salsa/Garnish image

Excellent in tacos or with chicken or grilled fish and always amazing with salads or tortilla chips! Can be served either cold or hot.

Provided by Shannon Cooks

Categories Sauces

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces frozen corn, thawed and drained (or use the canned variety and drain well)
1 red bell pepper, diced
1 red onion, minced
2 small garlic cloves, finely minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/4 cup lemon juice
1/4 cup cilantro leaf

Steps:

In a large bowl, mix corn, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, vinegar, and cilantro. Pour into the corn mixture and toss to coat.
Cover and marinate in the refrigerator 2 hours.

Nutrition Facts : Calories 77.7, Fat 2.2, SaturatedFat 0.3, Sodium 2.9, Carbohydrate 15, Fiber 1.9, Sugar 1.4, Protein 2.1

SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD

Sweet Corn and Roasted Red Pepper Arugula Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup raw whole almonds
1/2 teaspoon ground cumin
5 tablespoons olive oil
3 ears corn, shucked, kernels removed
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1/2 jalapeño or Fresno chile, seeded and minced
Kosher salt and freshly ground black pepper
2 cups arugula (about 5 ounces)
8 ounces jarred roasted red peppers, drained and thinly sliced

Steps:

Preheat the oven to 350 degrees F.
Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

SWEET CORN PEPPER SALSA

Sweet Corn Pepper Salsa image

This salsa has been a hit at several of our BBQs. Our friends have said they've never had anything like it before and it was devoured! We typically roast the corn for this recipe on the outdoor grill. From the Black Dog Tavern's Summer on the Vineyard Cookbook.

Provided by Dr. Jenny

Categories Corn

Time 1h15m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ears freshly picked corn
1 red pepper, diced
1 green jalapeno pepper, minced
1 bunch fresh cilantro, chopped
1 small red onion, chopped
1/2 cup fresh lime juice
1/4 cup sherry wine vinegar
1/4 cup olive oil
3 garlic cloves, minced
salt and pepper

Steps:

Cut the kernels from the fresh corn ears. (Grill older ears for 3-5 minutes, or put them under the broiler for 10-15 mins).
Mix all the ingredients together in a medium-sized bowl. Cover and refrigerate for at least an hour to let the flavors develop.

Nutrition Facts : Calories 262.5, Fat 15.5, SaturatedFat 2.1, Sodium 7.9, Carbohydrate 32, Fiber 4.2, Sugar 8.1, Protein 5

SWEETCORN AND RED PEPPER SALAD

Sweetcorn and Red Pepper Salad image

From a book called The Goodness of Peppers. It suggests serving this colourful, crunchy salad in late summer when peppers, tomatoes and corn are all at their sweetest and most succulent.

Provided by CulinaryQueen

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fresh sweet corn (about 2 cobs)
2 sweet red peppers
2 celery ribs, thinly sliced
1 garlic clove, peeled and finely chopped
4 vine ripe tomatoes, chopped
2 cups rocket (or arugula)
1/4 cup flat leaf parsley
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and pepper, to taste
1 -2 tablespoon parmesan cheese, shavings

Steps:

Remove all the husks and fibres from the cobs and slice the kernels off the cobs.
Put the kernels in a pan with some water and bring to the boil. Cook for about 8 minutes or until tender. Drain well and reserve.
Remove the caps, pith and seeds from the peppers and finely chop the flesh.
Combine the corn, peppers, celery, garlic, tomatoes, rocket and parsley in a large bowl and mix thoroughly.
In a small bowl, whisk the olive oil, vinegar, salt and pepper together. Pour over salad.
Sprinkle Parmesan shavings over salad and serve.

Nutrition Facts : Calories 206.5, Fat 11.9, SaturatedFat 1.9, Cholesterol 1.1, Sodium 59.1, Carbohydrate 24.6, Fiber 5.4, Sugar 8.8, Protein 5.2

SWEET PEPPER AND CORN RELISH

Sweet Pepper and Corn Relish image

This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.

Provided by lutzflcat

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
¾ cup fresh corn kernels
½ red bell pepper, diced
½ cup diced red onion
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 teaspoon lime zest
⅛ teaspoon cayenne pepper
1 green onion, minced
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g