CORN SALSA RECIPE RECIPES

Name: Corn Salsa
Prep time: 10 min
Total time: 10 min
Yield: 4 cups
Ingredients: 1 (15 ounce) can whole kernel corn, drained; 1/2 cup green pepper, chopped; 1/2 cup red bell pepper, chopped; 1/2 cup red onion, chopped; 2 tomatoes, chopped; 1/4 cup ripe olives, sliced; 2 tablespoons pickled jalapeno peppers, drained and chopped; 1 teaspoon pickled jalapeno pepper juice; 2 tablespoons cider or 2 tablespoons red wine vinegar; 1/2 teaspoon garlic salt; 1/2 teaspoon pepper

CORN SALSA RECIPE - FOOD.COM

Corn Salsa Recipe - Food.com image

This delightful corn salsa is a perfect salsa for dipping and can be used to boost flavor or garnish a southwestern meal. Chilling time not included in preparation time.

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 cups

Number Of Ingredients 11

Ingredients

1 (15 ounce) can whole kernel corn, drained
1/2 cup green pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
2 tomatoes, chopped
1/4 cup ripe olives, sliced
2 tablespoons pickled jalapeno peppers, drained and chopped
1 teaspoon pickled jalapeno pepper juice
2 tablespoons cider or 2 tablespoons red wine vinegar
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

Combine all ingredients in a large bowl.
Cover and chill for several hours.

Nutrition Facts : Calories 131, FatContent 2.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 492.9, CarbohydrateContent 28, FiberContent 4.5, SugarContent 6.5, ProteinContent 4.2

CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES

Corn salsa recipe | Jamie Oliver corn salad recipes image

Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

4 corn on the cob
½ a bunch of fresh coriander
½ a fresh red chilli
4 spring onions
3 ripe tomatoes
sea salt
2 limes
1 tablespoon extra virgin olive oil

Steps:

1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

Nutrition Facts : Calories 162 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.9 g fibre

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