SALSA CORN DIP RECIPES

Name: Salsa Fresca
Total time: 10 min
Yield: 2 cups
Cuisine: mexican, southwestern
Ingredients: 1/4 small white or red onion, minced; 1 teaspoon red wine vinegar; 1 pound fresh, ripe tomatoes, finely chopped; 1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa); 4 tablespoons chopped fresh cilantro, more to taste; 1 to 3 teaspoons fresh lime juice (optional); Salt to taste

SALSA FRESCA RECIPE - NYT COOKING

Salsa Fresca Recipe - NYT Cooking image

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Total Time 10 minutes

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

Steps:

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Nutrition Facts : @context http//schema.org, Calories 26, UnsaturatedFatContent 0 grams, CarbohydrateContent 6 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 302 milligrams, SugarContent 4 grams

EASY CORN DIP RECIPE | REE DRUMMOND | FOOD NETWORK

Easy Corn Dip Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 35 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Two 10-ounce packages frozen fire-roasted corn
Two 4.5-ounce cans chopped green chiles
1/2 cup jarred jalapenos, chopped
1/2 cup jarred salsa
Kosher salt and freshly ground black pepper
3 cups grated Monterey Jack cheese
1/4 cup fresh cilantro leaves
Corn chips, for serving

Steps:

Preheat the oven to 375 degrees F.
Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir.
Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes.
Top with the cilantro and serve warm with the corn chips on the side.

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