Roasted Corn Chipotle Tomato Pico De Gallo Recipes

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ROASTED CORN CHIPOTLE TOMATO PICO DE GALLO

This recipe gets huge raves from all my friends and family. It is a fresh salsa or Pico de gallo with roasted corn and chipotle. It is very fresh and easy to make. Great as a dip for tortilla chips or as a side dish served with grilled meats. Recipe make about 5-6 cups.

Provided by NewEnglandCook

Categories     Corn

Time 35m

Yield 8 Cups, 8-10 serving(s)

Number Of Ingredients 12



Roasted Corn Chipotle Tomato Pico De Gallo image

Steps:

  • Grill or roast corn on the cob until black char marks are visible. Some burn is good.
  • Remove from grill. Cool. Cut kernels off and separate.
  • Put kernels in a large bowl.
  • Chop tomatoes and onion. Add to bowl.
  • Mince garlic. Add to bowl.
  • Squeeze the fresh limes and add juice to bowl mixture.
  • Add chipotle adobo mixture. Add more or less to suite taste.
  • Chop cilantro. Add to bowl.
  • Add remaining ingredients.
  • Mix well.
  • Correct seasoning- Note the right amount of salt makes this dish sing!
  • Can be eaten immediately be is better after a few hours after the flavors meld and develop.

Nutrition Facts : Calories 76, Fat 3.8, SaturatedFat 0.5, Sodium 1754.4, Carbohydrate 10.7, Fiber 2.5, Sugar 5.7, Protein 1.9

4 ears roasted corn kernels
3 lbs roma tomatoes or 3 lbs plum tomatoes, chopped
1 large white onions or 1 large sweet onion, chopped
3/4 cup fresh lime juice
3 minced garlic cloves
2 tablespoons pureed chipotle chiles in adobo
chopped cilantro
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 pinch sugar
2 tablespoons salt
pepper

CHIPOTLE PICO DE GALLO

Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.

Provided by Sharon123

Categories     Onions

Time 10m

Yield 1 cup

Number Of Ingredients 6



Chipotle Pico De Gallo image

Steps:

  • Combine all the ingredients and mix well.
  • The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!

Nutrition Facts : Calories 38.4, Fat 0.4, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 8.3, Fiber 2.4, Sugar 5.3, Protein 1.8

1 cup tomatoes, seeded, diced
4 teaspoons red onions, minced
1/2 teaspoon red wine vinegar
1/2 chipotle chile in adobo, minced
salt, to taste
1 tablespoon cilantro, sliced thin (chiffonade)

PICO DE GALLO

This easy pico de gallo recipe is a classic for good reason. It pairs with just about everything! My tip is to let it chill for an hour or two before serving to help the flavors blend. Also, it's best to serve it the same day that it's made. -Jeannie Trudell, Del Norte, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 8 servings.

Number Of Ingredients 8



Pico de Gallo image

Steps:

  • In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

6 plum tomatoes, chopped
1 small onion, finely chopped
1/2 cup chopped fresh cilantro
1 to 2 jalapeno pepper, seeded and finely chopped
3 tablespoons lime juice (about 1 lime)
1 tablespoon cilantro stems, finely chopped
1 garlic clove, minced
1/4 teaspoon salt

CHIPOTLE FIRE ROASTED CORN ON THE COB

This sweet corn is kicked up with chiptoles pepper in Adobe sauce. It is both sweet and spicy with every bite.

Provided by Abba Gimel

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4



Chipotle Fire Roasted Corn on the Cob image

Steps:

  • Mix the first three ingredients
  • Place corn in heavy foil pour the mixture over corn.
  • Seal foil around corn tightly.
  • Grill over hot coals for 5 minutes, turning 2 times.
  • Remove from foil and put back on the hot grill for 3- 5 minutes, turning 2 times.

Nutrition Facts : Calories 165.4, Fat 4.3, SaturatedFat 0.6, Sodium 7.3, Carbohydrate 32.8, Fiber 3.5, Sugar 8.1, Protein 4.1

1 chipotle chile in adobo, minced
1 tablespoon extra virgin olive oil
1 tablespoon brown sugar
4 ears corn on the cob

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