Best Tomato And Corn Salsa Recipes

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GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA



Grilled Tuna Steaks with Roasted Corn and Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 ears of corn, husks removed
2 red bell peppers
2 tablespoons olive oil
1 onion, diced
2 tomatoes, peeled, seeded and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil
1 tablespoon sherry or red wine vinegar
3 to 4 tablespoons chopped cilantro
Juice of 1 lime
4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick
Salt and pepper

Steps:

  • First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
  • Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
  • Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
  • Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.

ROASTED TOMATO AND CORN SALSA



Roasted Tomato and Corn Salsa image

Provided by Valerie Bertinelli

Categories     condiment

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 13

4 vine-ripe tomatoes (about 1 1/4 pounds)
2 ears yellow corn, husked, silks removed
1 poblano pepper
1/2 large yellow onion, quartered
3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt
1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
1/4 jalapeno, seeded
1/2 teaspoon coriander
1/2 teaspoon cumin
2 to 3 tablespoons lime juice
Lightly salted tortilla chips, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
  • Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
  • Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
  • Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
  • Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

TOMATO, CORN AND AVOCADO SALSA



Tomato, Corn and Avocado Salsa image

This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!

Provided by julie

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 30m

Yield 16

Number Of Ingredients 10

1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 ½ cups diced roma tomatoes
¾ cup diced red onion
1 red bell pepper, seeded and diced
1 ½ teaspoons minced jalapeno pepper
1 avocados - peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

  • Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g

GRILLED TURKEY OR CHICKEN CUTLETS WITH BLACK BEAN, CORN, TOMATO AND AVOCADO SALSA



Grilled Turkey or Chicken Cutlets with Black Bean, Corn, Tomato and Avocado Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Number Of Ingredients 11

1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
4 turkey or chicken cutlets (each about 4-6 ounces)
1 15-ounce can black beans, drained and rinsed
1 cup cooked fresh or thawed frozen corn kernels
8 to 10 small cherry tomatoes, quartered
1 medium Hass avocado, halved, pitted, peeled, and cut into small dice
1/4 cup lightly packed cilantro leaves

Steps:

  • 1. Whisk the mustard and vinegar in a large bowl, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil. Season the cutlets with some salt and pepper and put in a large non-reactive glass or ceramic bowl. Pour about a 1/4 cup of the dressing over the cutlets and turn to coat evenly. Cover and marinate for 15 minutes at room temperature, or in the refrigerator for up to 8 hours.
  • 2. Add the beans, corn, and tomatoes to the remaining dressing. Season the salsa with salt and pepper and toss to coat evenly. Add the avocado and cilantro and gently mix, taking care not to break up the avocado.
  • 3. Preheat a stovetop grill or grill pan on medium-high. Drain the cutlets and grill until lightly browned and firm to the touch, about 3 to 4 minutes per side. Serve hot with the salsa.

Nutrition Facts : Calories 389, Fat 17 grams, SaturatedFat 2.5 grams, Cholesterol 82 milligrams, Sodium 397 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 39 grams

COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA



Couscous Fritters with Fresh Corn and Tomato Salsa image

Provided by Food Network

Categories     appetizer

Yield Serves 4

Number Of Ingredients 15

2 large, ripe tomatoes, peeled, seeded, finely diced, and drained
2 ears sweet corn, shucked and cooked (about 1 1/2 cups kernels)
15 sprigs fresh cilantro, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely diced onion
1 teaspoon fresh lime juice
3/4 teaspoon ground cumin
1 tablespoon ketchup
3/4 teaspoon salt
2/3 cup broth
1 teaspoon chili powder
1 tablespoon butter
1/2 cup couscous
1 egg, lightly beaten
Vegetable oil for frying
8 ounces turkey sausage or pork sausage, casing removed

Steps:

  • In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
  • Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
  • Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
  • In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
  • Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.

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

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA



Fried Oysters with Horseradish Cream and Tomato Corn Salsa image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 first-course servings

Number Of Ingredients 29

1/4 cup blanched corn
4 ripe Italian plum tomatoes, peeled, seeded and diced
1/4 cup minced onions
1 teaspoon minced jalapeno peppers
2 tablespoons chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
Salt and black pepper
3/4 cup freshly grated horseradish or bottled, if not prepared with cream
3 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
Ground white pepper
1 1/2 cups heavy cream
1 cup all-purpose flour
2 tablespoons Essence, recipe follows
1 cup masa harina
2 large eggs
1 cup milk
36 large freshly shucked oysters, liquor drained and reserved
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
  • In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

GRILLED CORN AND TOMATO SALSA SALAD



Grilled Corn and Tomato Salsa Salad image

At our farmers' market we picked up a dozen ears of corn for a weekend barbecue. With several ears left over, I repurposed the corn as the starting point for two salads. One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers' market.

Provided by David Latt

Categories     brunch, dinner, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
Olive oil, to taste
2 ears of corn, shucked, silks removed
Sea salt and pepper
1 basket cherry tomatoes stems removed, quartered
1 scallion, ends trimmed, green and white parts finely chopped
1/4 cup Italian parsley leaves roughly chopped
1/4 cup red onion peeled, finely chopped
1 medium-sized avocado, pitted, peeled, roughly chopped

Steps:

  • Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
  • In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
  • Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
  • Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 6 grams

ROASTED CORN AND TOMATO SALSA



Roasted Corn and Tomato Salsa image

Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 45m

Yield Makes a little about 2 1/2 cups

Number Of Ingredients 9

1 1/2 pounds ripe tomatoes, preferably plum tomatoes
1 or 2 jalapeños (about 1 ounce)
1 ear of corn, shucked
1/2 small white onion, sliced about 1/4 inch thick (about 2 ounces)
4 garlic cloves, peeled
Salt to taste
1 1/2 teaspoons cider vinegar
1/4 cup water (optional)
1/3 to 1/2 cup chopped cilantro (to taste)

Steps:

  • Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
  • Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
  • Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
  • If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
  • Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
  • When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams

MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA



Mini Crab Cakes With Cherry Tomato and Corn Salsa image

I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.

Provided by pines506

Categories     Crab

Time 32m

Yield 18 crab cakes

Number Of Ingredients 22

1 lb lump crabmeat, picked over
1 tablespoon fresh lemon juice
1/2 cup plain breadcrumbs
1 large egg
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise
2 scallions, trimmed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon dry mustard
salt, to taste
black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons canola oil
6 cups salad greens
2 ears fresh corn, husked
2 cups cherry tomatoes, coarsely chopped
1/2 medium red onion, finely diced
2 scallions, trimmed and minced
1 1/2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1 teaspoon group cumin
1 teaspoon hot sauce (to taste)

Steps:

  • Crab Cakes:.
  • Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
  • In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
  • Add crabmeat and mix together gently.
  • Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
  • Cover with plastic wrap and refrigerate for at least an hour.
  • Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
  • Drain on paper towels.
  • Heat remaining butter and oil and repeat with the rest of the crab cakes.
  • To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
  • Cherry Tomato and Corn Salsa:.
  • Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
  • Lift corn from water and set aside to cool.
  • When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
  • Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
  • Cover and refrigerate at least 2 hours before serving.
  • The salsa will keep in the refrigerator for up to three days.
  • Makes about 3 cups of salsa.

Nutrition Facts : Calories 106, Fat 5.3, SaturatedFat 1.3, Cholesterol 35.3, Sodium 188.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.7, Protein 7.5

TOMATO, CORN, AND AVOCADO SALSA



Tomato, Corn, and Avocado Salsa image

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Tomato     No-Cook     Vegetarian     Avocado     Corn     Summer     Healthy     Vegan     Lime Juice     Bon Appétit

Number Of Ingredients 7

Ripe tomatoes
Raw corn kernels
Diced avocado
Chopped cilantro
Fresh lime juice
Minced serrano chile
Salt

Steps:

  • Dice ripe tomatoes and combine with raw corn kernels, diced avocado, chopped cilantro, and fresh lime juice. Add some minced serrano chile for a little heat. Season with salt and more lime juice.

SEARED TUNA WITH TOMATO AND ROASTED CORN SALSA



Seared Tuna with Tomato and Roasted Corn Salsa image

Categories     Tomato     Side     Roast     Dinner     Tuna     Corn     Summer

Yield serves 4

Number Of Ingredients 11

Kernels cut from 2 ears corn, or 1 cup frozen corn kernels, defrosted (see Cooking Notes, page 14)
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
Black pepper
1 cup cherry tomatoes, quartered
2 scallions, white portion only, chopped
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 avocado, pitted and chopped (see Cooking Notes, page 10)
2 limes
1 pound tuna steak
Cayenne pepper

Steps:

  • Roast the Corn
  • Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
  • Put the corn kernels on the baking sheet and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes. You want the corn to take on a golden brown color. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
  • Prepare the Salsa
  • While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl. Toss well.
  • Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt. Taste and adjust the seasoning as needed. Set aside.
  • Prepare the Tuna
  • Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.
  • Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat. When the oil is hot, add the tuna and cook to medium-rare, turning once. The time it will take for the tuna to cook depends on its thickness. If you're able to get a thick piece of tuna (about 1 1/2 inches thick), allow the tuna to sear for 4 minutes on each side for a medium-rare doneness. Thinner steaks will cook in less time. Ultimately the tuna's thickness and your preferred level of doneness will determine how long to cook the fish.
  • Assemble the Dish
  • Cut the remaining lime into wedges. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.
  • Cooking Notes
  • INGREDIENTS
  • Frozen Corn
  • If you are using frozen corn, measure the amount needed before defrosting.
  • Tuna Steaks
  • Try to buy a very thick piece of tuna-ideally 1 1/2 inches thick. This will allow you to achieve a nice olden brown crust while maintaining a rare center.
  • TECHNIQUES
  • Searing Tuna
  • Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior. While grilling is very popular, I find that it dries out the fish too much. To properly sear, make sure you start off with a hot pan and oil. Place the meat in the pan and leave it alone until it develops a golden brown crust.
  • Roasting Corn
  • For this recipe, you are looking to do more than just cook the corn through. You want to caramelize its sugars-making it sweet-and change its texture- making it crunchy. Leave the corn in the oven until its color changes from yellow to a deep golden brown.
  • ADVANCE PREPARATION
  • The salsa can be made up to a day in advance, although it is best to keep the corn separate so as to maintain its crunchy texture.
  • The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.

TOMATO AND CORN SALSA



Tomato and Corn Salsa image

Provided by Robin Donovan

Categories     Onion     Tomato     Side     No-Cook     Quick & Easy     Father's Day     Corn     Summer     Jalapeño     Cilantro     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro

Steps:

  • Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

CORN, TOMATO, AND BLACK BEAN SALSA



Corn, Tomato, and Black Bean Salsa image

This is an excellent dish alone or as a side dish for both hot and cold entrees. Best if allowed to stand at least an hour in order to marinate the flavors. Can even be made a day or two ahead, as the flavors get even better.

Provided by NICK SUHADOLNIK

Categories     Corn

Time 45m

Yield 6 cups

Number Of Ingredients 16

1 cup finely chopped onion
2 teaspoons minced garlic
4 tablespoons olive oil
6 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon lightly toasted,freshly ground cumin seed
2 jalapeno chiles, minced
4 tablespoons cider vinegar
2 tablespoons red chile honey (see ingredients below)
2 teaspoons salt
1 1/2 cups fresh corn kernels (or 1 15 oz. can whole kernel corn)
6 large coarsely chopped ripe roma tomatoes
1 (15 ounce) can black beans
1 cup honey
1 tablespoon red chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic salt

Steps:

  • To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
  • Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
  • To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
  • Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
  • Add the corn, tomatos, black beans and sauteed ingredients.
  • Stir to combine thoroughly.

CHIPOTLE CHICKEN QUESADILLAS WITH SMASHED WHITE BEANS, CORN SALSA, TOMATO WATERMELON SALSA AND WATERMELON MINT DRINK



Chipotle Chicken Quesadillas with Smashed White Beans, Corn Salsa, Tomato Watermelon Salsa and Watermelon Mint Drink image

Provided by Roger Mooking

Time 1h25m

Yield 4

Number Of Ingredients 42

1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, chopped
1/4 cup apple cider vinegar
2 tablespoons adobo sauce
2 tablespoons molasses
1 teaspoon coriander seeds, ground
2 chipotle peppers in canned adobo sauce, chopped
3 cups shredded chicken (left over from a roasted chicken)
5 sprigs fresh thyme, tied with string
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 onion, diced
1 tablespoon roughly chopped fresh sage
One 12-ounce can white beans, drained and rinsed
1/2 teaspoon chipotle chile powder
Salt and freshly ground black pepper
3 cobs of corn, husked
1 teaspoon olive oil
1 jalapeno, seeded and diced
1 small red pepper, seeded and diced
1/2 English cucumber, seeded and diced
1/4 bunch fresh cilantro, stems finely chopped, leaves roughly chopped
1/4 medium red onion, diced
Salt and freshly ground black pepper
1 cup diced watermelon
2 tablespoons chopped fresh cilantro stems and leaves
4 plum tomatoes, seeded and diced
2 green onions, finely sliced
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup sugar, plus 2 tablespoons to rim the glass
1/2 bunch fresh mint
8 cups chopped watermelon
2 limes, 1 cut in half, 1 into quarters for garnish
8 ice cubes
1 tablespoon olive oil
1 package soft tortilla shells
One 8 to 10-ounce wheel of Brie, cut into long pieces
2 cups shredded aged white Cheddar
1 cup crumbled blue cheese

Steps:

  • For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside.
  • For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
  • For the corn salsa: Preheat the grill to medium-high heat.
  • Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside.
  • For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside.
  • For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold.
  • Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
  • Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
  • To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink.

SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA



Soft Tacos With Chicken and Tomato-Corn Salsa image

Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield Serves four

Number Of Ingredients 10

1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese

Steps:

  • Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
  • Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
  • Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 812 milligrams, Sugar 6 grams, TransFat 0 grams

FRESH CORN, TOMATO AND CHIPOTLE CHILE SALSA



FRESH CORN, TOMATO AND CHIPOTLE CHILE SALSA image

Categories     Vegetable

Yield 4 cups

Number Of Ingredients 12

4 medium ears of fresh corn, husked or 2 c. frozen whole kernel corn
2 t. olive oil
2 cloves garlic, minced
2 c. grape or cherry tomatoes, quartered, or 3 med. tomatoes, peeled and coarsely chopped or 1-14.5 oz. can diced tomatoes, drained
1/2 c. chopped red pepper
1/2 c. chopped celery
1/4 c. sliced green onion
1/4 c. snipped fresh cilantro
1/4 c. lime juice
1-2 t. chopped canned chipotle chile peppers in adobo sauce
3/4 t. salt
plain blue tortilla chips

Steps:

  • If using fresh ears of corn, rinse in cold water, then cut off kernels into a shallow pan. You should have about 2 c. of kernels. In a large non-stick skillet, heat the oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3-4 minutes or until mixture is cooked through. Remove from heat and cool slightly. Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle peppers in adobo sauce and salt into mixture. Transfer to a large bowl. Cover and chill for at least 1 hour or up to 24 hours. Serve with chips.

CORN AND TOMATO SALSA WITH CILANTRO



Corn and Tomato Salsa With Cilantro image

This is a nice, mild, sweet salsa, best served with spicy dishes. If you're feeling creative, add black beans, bell peppers, or whatever your heart desires. It makes a great base for experimentation. If you can't get fresh tomatoes, it's fine to used canned diced ones. The corn kernels can be fresh, canned or frozen (thawed.)

Provided by EmmyDuckie

Categories     Sauces

Time 6m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups chopped fresh tomatoes
2 cups corn kernels
2 minced garlic cloves
1/4 cup chopped fresh cilantro leaves
salt and pepper

Steps:

  • Combine tomatoes, corn and cilantro.
  • Add salt and pepper to taste.
  • Refrigerate at least 1 hour, or overnight.

Nutrition Facts : Calories 60.5, Fat 0.6, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 14.1, Fiber 2.1, Sugar 1.6, Protein 2.3

GRILLED CORN AND TOMATO SALSA



Grilled Corn and Tomato Salsa image

Grilling corn brings out a nice sweetness while adding just a touch of smoky flavor.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 40m

Yield 7 cups.

Number Of Ingredients 10

4 medium ears sweet corn
4 tablespoons olive oil, divided
1-1/2 pounds tomatoes, seeded and chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1/4 cup lime juice
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with 1 tablespoon oil. Rewrap corn in husks and secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain. , Grill corn, covered, over medium heat for 25-30 minutes or until husks are blackened and corn is tender, turning often. Cool., Cut corn from cobs; place in a large bowl. Stir in the remaining ingredients. Chill until serving.

Nutrition Facts : Calories 37 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

FISH TAMALES IN BANANA LEAVES WITH ACHIOTE BUTTER AND CORN-TOMATO SALSA



Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 18

1 package banana leaves
4 cups Masa mix, follow instructions on package
4 pounds Mahi Mahi or snapper or other firm-fleshed fish
1 tablespoon achiote paste
1 ancho chile
1/4 pound butter, at room temperature
1 lime, juiced
1 clove garlic, minced
1 teaspoons minced cilantro
1/4 teaspoon ground cumin, toasted
1 cup sweet corn, cut off the cob and blanched
1/4 cup red onion, small diced
1 pint cherry tomatoes, cut in half or quarters if large
1 scallion, minced
1/4 bunch cilantro, minced
1/4 cup fresh lime juice
1/4 cup olive oil
2 jalapenos, seeds removed and minced

Steps:

  • For the achiote butter: Mix everything in a food processor until well combined.
  • For the corn salsa: Mix everything in a bowl and season with salt and pepper.
  • For the tamales: Cut banana leaves into approximately 12-inch squares and wipe clean with damp towel. Place about 3 ounces of prepared tamale masa in the middle of the leaf and place a piece of fish on top of the masa. Coat the fish with achiote-chile butter then top with another spoonful of masa and spread over the fish to completely encase. Fold the edges of the banana leaf over the fish, making a packet. Tie with a string and steam for 10 minutes. Serve with Corn Salsa.

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