Corn And Tomato Salsa With Cilantro Recipes

CORN AND TOMATO SALSA WITH CILANTRO

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

Corn and Tomato Salsa With Cilantro image

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

Ingredients

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

ROASTED CORN AND TOMATO SALSA

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

Roasted Corn and Tomato Salsa image

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

Ingredients

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)

CORN & TOMATO SALSA

This tangy homemade salsa, made with fresh from the garden vegetables, is so delicious, and versatile! For example, it can be served hot as an accompaniment to barbeque, or a topping for grilled salmon, or as an appetizer with tortilla chips. It's the perfect salsa for those with a genetic aversion to cilantro because you may...

Provided by Tere Gill

Categories Salsas

Time 35m

Number Of Ingredients 12

CORN & TOMATO SALSA image

Steps:

1. Gather and prep ingredients.
2. Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
3. Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
4. Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
5. Remove from heat; stir in, or sprinkle on parsley, basil or cilantro.
6. Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.

Ingredients

1 Tbsp oil (canola, veg etc...)
1 1/2 c fresh corn kernels (about 5 - 6 ears)
1 c chopped sweet onion
1/2 c chopped red, yellow or orange bell pepper
1 jalapeno pepper, finely minced
3/4 tsp garlic, finely minced
1/4 c lime juice
1 c peeled chopped tomato (about 2 medium large)
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 to 1 Tbsp fresh minced parsley, cilantro or basil (or a combo)

BEST EVER CILANTRO CORN SALSA

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Provided by Lisa Avery Croff

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

Time 55m

Yield 6

Number Of Ingredients 9

Best Ever Cilantro Corn Salsa image

Steps:

Preheat grill for medium heat and lightly oil the grate.
Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g

Ingredients

2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

PAN-ROASTED CORN AND TOMATO SALAD

You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.

Provided by Mark Bittman

Categories easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Pan-Roasted Corn and Tomato Salad image

Steps:

Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams

Ingredients

1/4 pound bacon, chopped
1 small red onion, chopped
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced
Salt
black pepper
1/2 cup chopped fresh cilantro, more or less

CORN AND TOMATO SALAD WITH CILANTRO DRESSING

Provided by Lovoni Walker

Categories Blender Garlic Tomato Vegetable Low Cal High Fiber Corn Summer Vegan Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Corn and Tomato Salad with Cilantro Dressing image

Steps:

Just before serving, pour dressing over corn mixture and toss.

Ingredients

Combine in large bowl: ;
3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion
In blender, purée until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons (packed) golden brown sugar
1 garlic clove
Salt and pepper

CORN-AND-TOMATO SALSA

Top off our Smoky Beef Tacos with this salsa.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 3 cups

Number Of Ingredients 5

Corn-and-Tomato Salsa image

Steps:

Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.

Nutrition Facts : Calories 25 g, Fat 1 g, Protein 1 g

Ingredients

1 10-ounce box thawed frozen corn
1 cup quartered grape tomatoes
2 teaspoons vegetable oil
2 teaspoons red-wine vinegar
Salt and pepper

HEATHER'S CILANTRO, BLACK BEAN, AND CORN SALSA

This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

Provided by hvoeltner

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

Time 25m

Yield 72

Number Of Ingredients 12

Heather's Cilantro, Black Bean, and Corn Salsa image

Steps:

Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Nutrition Facts : Calories 30 calories, Carbohydrate 4.9 g, Fat 0.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 84.9 mg, Sugar 0.7 g

Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
¼ cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

TOMATO AND CORN SALSA

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

Tomato and Corn Salsa image

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.

Ingredients

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

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