Best Toasted Corn Salsa Recipes

CORNMEAL-CRUSTED CHICKEN WITH TOASTED CORN SALSA

Cornmeal-Crusted Chicken with Toasted Corn Salsa image

Categories Chicken Sauté Quick & Easy Mango Cornmeal Corn Beet Gourmet

Yield Serves 2

Number Of Ingredients 15

Ingredients

For salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (from about 1 lime)
1 garlic clove, minced and mashed to a paste with a pinch of salt
2 cups fresh corn (cut from about 4 ears)
1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine
1 cup diced peeled mango
1 cup diced drained bottled pickled beets
1/4 cup finely chopped scallions
For chicken
1 whole skinless boneless chicken breast (about 3/4 pound), halved
1/4 cup yellow cornmeal
1/4 teaspoon paprika
1/4 teaspoon cayenne
2 teaspoons unsalted butter

Steps:

Make salsa:
In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well. (Beets may bleed slightly, coloring other ingredients.)
Make chicken:
Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat butter over moderately high heat until foam subsides and sauté chicken until golden and cooked through, about 5 minutes on each side.
Serve chicken with salsa.

TOASTED CORN SALSA

Toasted Corn Salsa image

Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from "America's Test Kitchen Healthy Family Cookbook." Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.

Provided by Tara Parker-Pope

Categories appetizer

Time 1h15m

Yield Makes about 2 cups

Number Of Ingredients 10

Ingredients

4 1/2 teaspoons extra-virgin olive oil
2 ears corn, kernels removed
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeño chile, stemmed, seeded, and minced (see note above)
1 scallion, sliced thin
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper

Steps:

Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 5 grams, TransFat 0 grams

TOASTED CORN AND CUMIN SALSA

Toasted Corn and Cumin Salsa image

Categories Condiment/Spread Sauce Garlic Tomato Corn Summer Gourmet

Yield Makes 2 1/2 cups

Number Of Ingredients 9

Ingredients

2 cups corn (from 3 to 4 ears)
1 tablespoon olive oil
1/2 lb yellow tomato (1 large), chopped
1 garlic clove, chopped
1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
2 teaspoons fresh lemon juice
1 teaspoon cumin seeds, toasted
1/2 teaspoon salt
6 scallions, finely chopped

Steps:

Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes. Transfer to a bowl and cool 5 minutes.
Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.