GRILLED CORN SALSA RECIPES
GRILLED CORN SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lime juice lends a tartness to this colorful salsa - a zippy mixture of corn, sweet red pepper, red onion and jalapeno peppers. With its great grilled flavor, this chunky dip is perfect for summer gatherings and patio parties. Lori Fiock of Warren, Indiana shared the recipe.
Provided by Taste of Home
Categories Appetizers
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 3 cups.
Number Of Ingredients 8
Steps:
- Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.
Nutrition Facts : Calories 61 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 56mg sodium, CarbohydrateContent 12g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable
GRILLED CORN SALSA RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Preheat grill to 350° to 400° (medium-high). Lightly coat corn cobs with cooking spray. Sprinkle with salt and pepper.
- Grill corn, covered with grill lid, 15 to 20 minutes or until golden brown, turning every 5 minutes. Remove from grill; cool 15 minutes.
- Hold each grilled cob upright on a cutting board; carefully cut downward, cutting kernels from cob. Discard cobs; place kernels in a large bowl. Gently stir in tomatoes and next 5 ingredients. Cover and chill until ready to serve, if desired.
- If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avocados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.
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- Brush corn with oil and season with salt. Grill for 8 minutes, or until the kernels begin to char. Let cool slightly, then slice the kernels off the corn with a knife. In a large bowl combine corn, avocado, tomatoes, onion and basil. In a medium bowl, combine oil, lime, garlic, and red pepper flakes. Season with salt and whisk until smooth. Pour mixture over the salsa and stir until ingredients are fully coated. Serve with tortilla chips.
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Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
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Reviews 5
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- Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.
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- If chilled, let corn mixture stand at room temperature 30 minutes. Peel and chop avocados; toss with corn mixture just before serving. Serve with tortilla chips, if desired.
See details
SMOKY GRILLED CORN SALSA RECIPE: HOW TO MAKE IT
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 40 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 40 calories per serving
- Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.
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