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Mexi-Corn Salsa Recipe

Mexi-Corn Salsa Recipe

To me, nothing tastes more like summer than fresh, white corn and sauteed Vidalia onions. Pair those ingredients with Rotel, a can of Texas' finest diced tomatoes and green chiles, and what do you have? An incredibly robust, flavorful, texturally voluptuous, healthy, versatile, and easy-to-make corn salsa.

Ingredients

  • 1 tablespoon butter OR olive oil (...I prefer to use Esperanto Spiced Oil, which can be purchased online.)
  • ½ Vidalia onion, chopped (or any sweet, white onion variety)
  • 1 cob fresh corn (in the summer, I use white corn, as it's much sweeter than yellow corn)
  • Salt & pepper, to taste
  • 1 10 oz. can Rotel (Hey NYer's, you can find this @ your local CVS or Duane Reade!)

Directions

With husks and cornsilk (a.k.a. hairs) removed, hold cob upright by its stem/handle and carefully slice-off corn kernels in a downward, back and forth motion until all are removed. Discard cob. Using a colander and running tap water, delicately run your hands through the kernels to remove debris and extra starch. Shake off excess water. Season kernels with salt and pepper, to taste. Set aside.

Heat butter or oil in a sauté pan on medium heat, for approximately 2-minutes. Add chopped onions and sauté until translucent, or approximately 7-minutes. Fold in corn kernels and continue to sauté for 5-minutes. Next, add entire can of Rotel and stir ingredients together. Season with salt and pepper, to taste. Reduce heat to low and cover, allowing for the slightest vent, and simmer for 30-minutes, stirring once every 10-minutes.

Remove from heat and allow to cool to room temperature with top removed. Keep refrigerated for up to 1-week.

Question: what can you pair with this salsa? Answer: the possibilities are endless - use your imagination!

Here are some of my personal favorite, tried-and-true accompaniments:

  • Dip: chop the meat of a ripe avocado in to small, bite-size pieces and fold in to salsa for a delicious dip. Serve with tortilla chips!
  • Quesadillas: using two tortillas of your choice (corn or flour), spread an ample amount of salsa evenly atop one tortilla and sprinkle with shredded Monterrey Jack cheese. Season with salt, to taste. Sandwich the other tortilla atop salsa and cheese, and grill or microwave until cheese is melted.
  • Salad: add Mexi-corn salsa as a toss-in to your favorite savory salad!
  • Scallops: warm the corn salsa in microwave for approximately 1-minute. On a serving plate, create a shallow mound/moat with the salsa. Cook scallops according to this recipe, and enjoy!

Recipe Summary

  • 3 ears fresh corn, husks and silks removed
  • 2 avocados - peeled, pitted, and cubed
  • 1 red onion, finely diced
  • 1 red bell pepper, seeded and diced
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • ¼ cup chopped fresh cilantro
  • ⅓ cup red wine vinegar
  • 2 tablespoons olive oil
  • ¼ cup fresh lime juice
  • salt and black pepper to taste

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.

Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.


Fiesta Corn Salsa

A creamy corn dip recipe with corn, sour cream and tons of Mexican flavor. Perfect with corn chips or tortilla chips.

I’m not here. Leave a message at the beep.

Ha. Well, I’m really not here. I wrote this two weeks ago in preparation for being out of town for a week. I’m probably on a plane right now somewhere over Texas. You’re seeing this courtesy of the powers of Blogger’s nifty scheduling function.

Knowing I would be gone and not able to cook for you or send you new recipes, I asked some of my favorite blogging buddies to do some guest posts!

The first one up is from my friend Mary at Sweet Little Bluebird. You may know her from her Crazy Cake recipes. Seriously, if you know what Pinterest is, you know these cakes!

And speaking of Mary and Pinterest… be sure to follow her. She’s like a pinning superstar. We all have our strengths and one of Mary’s is her pinning prowess. She pins the neatest stuff! I love her taste and can’t wait to see what she’s pinned when I pop onto Pinterest every hour day.

But Mary didn't bring cake today. She brought this amazing looking Fiesta Corn Salsa!

Look at it! Doesn't that just make you want to throw a party just so you can make a gallon of it?

Fiesta Corn Salsa
3 cans Fiesta Corn or Mexi Corn, drained
3/4 cup Mayonnaise (regular or light)
2 cups shredded cheddar cheese, finely shredded
1 cup Sour Cream (regular or light)
1 small bunch Green Onions, chopped (approximately 1/2 cup)
1 small bunch Cilantro, chopped
1 teaspoon Cumin
1/2 teaspoon Cayenne Pepper

Click here to view the rest of the recipe. And be sure to tell Mary thanks for being such a good hostess!

I'll see y'all soon!
-Mandy


Mexican Corn Salsa Recipe

Mexican Corn Salsa Recipe is made with variety of colorful and healthy ingredients like Corn, tomatoes, colored bell peppers, carrots and onions. This salsa can be put together in 20 minutes flat.

When you plan to break the monotony in your kitchen and cook a Mexican meal. Mexican Corn Salsa is a delectable side dish everyone will eye for. Mexican Corn Salsa Recipe is made with variety of colorful ingredients like Corn, tomatoes, colored bell peppers, carrots and onions.

I love making the Mexican Corn Salsa extra spicy with chopped green chilies and paprika powder but if you are preparing it for kids, use the spices sparingly.

Stuff this in your sandwiches or as a side dish to your Mexican meal.

Did you know: Corn is a rich source of vitamins and minerals. Being a good source of vitamins and carotenoids, corn promotes eye health. Health benefits of corn include controlling diabetes, prevention of heart ailments, lowering hypertension.

Serve the Mexican Corn Salsa in a serving bowl along with Homemade Nachos

If you like to have the sweet corn in different ways, you can try such other recipes like


Zesty Mexican Corn

Easy pan-toasted corn, spices and lime juice create an authentic-tasting, versatile side dish for tacos or grilled burgers, chicken, steak or fish.

Serves 4

Prep time 5 min.

Cook time 10 min.

Ingredients

chili powder, 1 1/2 to 2 tsp., to taste

¼ cup chopped fresh cilantro, optional

Directions

Cook corn and butter in a 10 to 12-inch non-stick skillet over medium-high heat, 8 to 10 minutes, stirring frequently, until kernels are well-toasted and snap during last 2 to 3 minutes.

Stir in chili powder and cumin cook 30 seconds. Remove from heat and stir in lime juice. Season to taste with salt and black pepper, if desired. Sprinkle with cilantro, if desired.

For SPICY MEXICAN CORN, stir in 1/8 tsp. cayenne pepper in Step 2.

For SALSA-STYLE MEXICAN CORN, add 1 can (14.5 oz.) Del Monte® No Salt Added Petite Diced Tomatoes, well drained, in Step 2 heat through.

For MARGARITA-STYLE MEXICAN CORN, sprinkle with an additional squeeze of lime juice and coarse salt, to taste, before serving.


Fiesta Corn Salsa

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Comments

I drain the corn and roast it with a cooking torch before making the recipe. Better and slightly different taste.

Made this last night for a holiday party. Cold it was tasty and rather "mayonais-y" (maybe ok for a summer event) but warmed up it was cheesy and amazing. I had intended to bake it like an artichoke dip but ran out of time so put it in a shallow baking dish, nuked it, then topped with a little more cheese (because it wasnt very pretty!) and finished it a bit in the oven. BIG hit! Took it to the event hot but it was good at room temp as the evening went on. Very unique.
Also couldnt find mexicorn anymore so used a can of corn with peppers and a can of fire roasted corn (who knew there was such a thing?!) both about 15 oz. Could have used maybe another can, too, considering the amount of mayo and sour cream (I used light/lowfat kinds of both of them-surely this is a "healthy" dip. ) Thanks for the recipe!

I wonder if this could be heated…melty kind of artichoke dip.

I LOVE ANYTHING MADE WITH FIESTA OR MEXICORN BUT YOU CAN'T GET IT AROUND HERE [NY] ANYMORE…
I HAD A BAKED CORN PUDDING I USED TO MAKE WITH IT, BUT NO MORE..GRR

Make your own mexicorn by mixing peppers with niblets corn. Tastes the same.

Add fresh diced cucumber in the summer! It is great!

Add diced cucumber in the summer for a really fresh taste!

Great recipes…following you on Pinterest!

Just came over from South Your Mouth…going to browse your recipes now!


Recipe: Corn Salsa

To me, nothing tastes more like summer than fresh, white corn and sauteed Vidalia onions. Pair those ingredients with Rotel, a can of Texas' finest diced tomatoes and green chiles, and what do you have? An incredibly robust, flavorful, texturally voluptuous, healthy, versatile, and easy-to-make corn salsa.

Ingredients:

1 tablespoon butter OR olive oil (. I prefer to use Esperanto Spiced Oil, which can be purchased online.)

1 cob fresh corn (in the summer, I use white corn, as it's much sweeter than yellow corn)

Method:

With husks and cornsilk (a.k.a. hairs) removed, hold cob upright by its stem/handle and carefully slice-off corn kernels in a downward, back and forth motion until all are removed. Discard cob.

Using a colander and running tap water, delicately run your hands through the kernels to remove debris and extra starch. Shake off excess water. Season kernels with salt and pepper, to taste. Set aside.

3. Heat butter or oil in a sauté pan on medium heat, for approximately 2-minutes.

4. Add chopped onions and sauté until translucent, or approximately 7-minutes.

5. Fold in corn kernels and continue to sauté for 5-minutes.

6. Next, add entire can of Rotel and stir ingredients together. Season with salt and pepper, to taste.

7. Reduce heat to low and cover, allowing for the slightest vent, and simmer for 30-minutes, stirring once every 10-minutes.

8. Remove from heat and allow to cool to room temperature with top removed. Keep refrigerated for up to 1-week.

Question: what can you pair with this salsa?

Answer: the possibilities are endless - use your imagination!

Here are some of my personal favorite, tried-and-true accompaniments:

Dip: chop the meat of a ripe avocado in to small, bite-size pieces and fold in to salsa for a delicious dip. Serve with tortilla chips!

Quesadillas: using two tortillas of your choice (corn or flour), spread an ample amount of salsa evenly atop one tortilla and sprinkle with shredded Monterrey Jack cheese. Season with salt, to taste. Sandwich the other tortilla atop salsa and cheese, and grill or microwave until cheese is melted.

Salad: add Mexi-corn salsa as a toss-in to your favorite savory salad!

Scallops: warm the corn salsa in microwave for approximately 1-minute. On a serving plate, create a shallow mound/moat with the salsa. Cook scallops according to this recipe, and enjoy! Gorgeous photos taken by my dear friend, Kate Jellison who, after I published this post, whipped up this recipe for her family. She's one hell of a photog, no?


Homemade Salsa Recipes That Are A Must-Make This Summer!

Have you ever tried a fruity salsa? Well, now's your chance.

Nothing, I repeat - nothing compares to a platter-full of tortilla chips paired with overfilled bowls of homemade guac, sour cream and (of course) salsa. It's the perfect snack. And it's beyond simple to make. With everything from Classic Tomato Salsas to Blueberry Salsas and even Grilled Corn Salsas, the snacking opportunities are endless.

Salsa vs Pico De Gallo

People often get confused between the two, as they're very similar! But the main difference is that pico de gallo tends to be made from uncooked ingredients (you'll see below, we've got some grilled salsas), and much chunkier in comparison to salsa.

You'll notice that salsa can have a thinner consistency with more liquid (especially if it's been blended). While pico de gallo doesn't get blended and is typically just small diced ingredients that are distinctly visible.

How Do You Make Salsa?

Salsa making can be as simple as chopping up your chosen ingredients, tossing them in some oil, throwing them in the food processor and seasoning. In our Classic Salsa recipe, we like to roast our ingredients for some added char flavours (it makes the salsa even more immense).

So if you're looking for the ultimate salsa recipe, take a look at some of our favourites below.


Corn Salsa Notes & Tips

Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.

Raw corn is delicious. Yep, I used raw corn kernels in this salsa. The only “cooking” they need is a brief rest (15 to 20 minutes) so they can soak up some lime juice.

You can use any type of sweet corn, though. Want smoky, grilled flavor instead of sweet raw corn? Grill your corn first! Want to save some time, or make this salsa after summer ends? Use frozen corn, defrosted and drained first. Canned corn would be my last resort, but if you like the flavor, by all means!

How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board (see second photo in this post). Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. Why? Standing the corn upright sends kernels flying, and doesn’t offer a stable base for cutting.

Avocado is optional. This salsa is nice and simple without it, but the avocado does add some nice creaminess. There is enough lime juice/vinegar in this recipe to keep the avocado green overnight.

Watch How to Make Corn Salsa


Reviews

fantastic. it was a little salty for us, but that's easy to fix. will be making this again

Delicious! The salsa was incredible and really balanced out the meatiness of the patties. The patties themselves were quite rich, so I suggest making them with a mix of ground chicken and turkey to create a healthier, lighter meal.

Loved them and had no problem with the wax paper be sure to oil it as stated in recipe. I doubled the meat and froze half for other nights. My son thawed one and cooked it later, he broke it up after cooking and put on rice.

Actually, I often use uncooked corn in succotash and similar recipes and I don’t cook the corn here either. If it is the corn with the small kernels, it does not need to be cooked. In season fresh corn on the cob works best for this simple delicious meal.

LEI739 FROM NOR CAL - YOU read the recipe before answering a question that you don't know the answer to. Sheesh.

I would assume cooked corn, Layla 1008. Your question is legit, because they don't specify, and raw corn wouldn't work at all in a fresh salsa.

I made as per the recipe, apart from charring the corn on the gas while I made the patties to give the a little smoke. They were very delicious and tasty, and also quick and easy. I didn't bother with the food processor either. My problem was making the patties to big and too thin, which made them hard to transfer. I also had a wax paper collapse, and landed up having to feed some to a very happy cat! Next time I think I might try cling film, which doesn't dissolve from the meat juices.

Absolutely delicious! Also, Layla 1008, please read the recipe before asking questions.