Corn Salsa Recipes - Creamy, Black Bean, Spicy & More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/dips/salsas/corn-salsa/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 03 Sep 2024 02:49:09 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Corn Salsa Recipes - Creamy, Black Bean, Spicy & More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/dips/salsas/corn-salsa/ 32 32 Copycat Chipotle Corn Salsa https://www.tasteofhome.com/recipes/copycat-chipotle-corn-salsa/ Mon, 02 Sep 2024 02:47:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2000735

Ingredients

  • 1-1/2 cups fresh or thawed frozen corn
  • 1 teaspoon kosher salt
  • 1/4 cup chopped red onion
  • 1/2 jalapeno pepper, seeded and finely minced
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons lime juice
Text Ingredients

Directions

  1. In a small bowl, combine corn and salt. Let sit 10 minutes.
  2. Add red onion, jalapeno, cilantro and lime juice; stir to combine. Cover and refrigerate at least 1 hour.

Nutrition Facts

1/4 cup: 26 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

]]> Avocado Salsa https://www.tasteofhome.com/recipes/avocado-salsa/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/avocado-salsa/

Ingredients

  • 1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 5 garlic cloves, minced
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 3 tablespoons cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 medium ripe avocados, peeled
  • Tortilla chips
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Directions

  1. Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.
  2. Just before serving, chop avocados and stir gently into salsa. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 82 calories, 7g fat (1g saturated fat), 0 cholesterol, 85mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat.

]]> Corn Salsa https://www.tasteofhome.com/recipes/colorful-corn-salsa/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/colorful-corn-salsa/

Ingredients

  • 2 medium ears sweet corn in husks
  • 2 medium tomatoes, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon finely chopped sweet red pepper
  • 1 teaspoon minced seeded jalapeno pepper
  • 1/4 teaspoon salt
  • Dash pepper
  • Tortilla chips
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Directions

  1. Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool.
  2. Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 64mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

]]> Cowboy Caviar (Corn and Black Bean Salad) https://www.tasteofhome.com/recipes/corn-and-black-bean-salad/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/corn-and-black-bean-salad/

Ingredients

  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, finely chopped
  • 1-1/2 cups fresh or frozen corn
  • 1/2 cup finely chopped red onion
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • DRESSING:
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a large bowl, combine the first 7 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

Black Bean and Corn Salad Tips

What else can you add to black bean and corn salad?

If you want to add a little bit of heat to black bean and corn salad, try adding diced jalapenos. Whether you seed them or not is up to you—just keep in mind how much heat your guests can handle. Otherwise, you can add a little creaminess with diced avocado, stirring it in right before serving so it doesn't get mushy or brown.

How can you serve black bean and corn salad?

While black bean and corn salad is a summery side dish you can enjoy with a spoon, you can also serve it as a salsa with some tortilla chips for scooping. It even makes a great topper for salmon or other grilled meats. If you're trying to eat more greens, a scoop of this salad can take a bed of chopped romaine hearts from blah to beautiful!

How should you store black bean and corn salad?

Keep black bean and corn salad in an airtight container in the fridge, where it'll last for a few days. If you liked this recipe, check out more of our fun potluck side dishes.

—Lauren Pahmeier, Taste Recipes Associate Editor

Nutrition Facts

3/4 cup: 167 calories, 4g fat (0 saturated fat), 0 cholesterol, 244mg sodium, 27g carbohydrate (8g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

]]> Smoky Grilled Corn Salsa https://www.tasteofhome.com/recipes/smoky-grilled-corn-salsa/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/smoky-grilled-corn-salsa/

Ingredients

  • 6 plum tomatoes, halved
  • 4 medium ears sweet corn, husks removed
  • 2 medium sweet yellow peppers, halved
  • 2 medium green peppers, halved
  • 3 jalapeno peppers, halved and seeded
  • 1 medium red onion, cut into 1/2-inch slices
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. 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.
  2. In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 40 calories, 2g fat (0 saturated fat), 0 cholesterol, 102mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

]]> Strawberry Corn Salsa https://www.tasteofhome.com/recipes/strawberry-corn-salsa/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/strawberry-corn-salsa/

Ingredients

  • 2 cups fresh strawberries, chopped
  • 2 cups grape tomatoes, chopped
  • 1 package (10 ounces) frozen corn, thawed
  • 2 green onions, chopped
  • 3 tablespoons minced fresh cilantro
  • 1/3 cup olive oil
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • Baked tortilla chips
Text Ingredients

Directions

  1. In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the oil, vinegar, lime juice and salt. Drizzle over strawberry mixture; toss to coat. Refrigerate for 1 hour. Serve with chips.

Nutrition Facts

1/4 cup (calculated without chips): 49 calories, 3g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 1g protein.

]]> Green & Gold Salsa https://www.tasteofhome.com/recipes/green-gold-salsa/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/green-gold-salsa/

Ingredients

  • 1 cup frozen shelled edamame, thawed
  • 1 cup (about 5 ounces) frozen corn, thawed
  • 1 cup cubed avocado
  • 1 cup pico de gallo
  • Sliced cucumber and tortilla chips
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Directions

  1. Combine edamame, corn, avocado and pico de gallo until well blended. Serve with cucumber slices and chips for dipping.

Nutrition Facts

1/4 cup: 48 calories, 3g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 2g protein.

]]> Calico Corn Salsa https://www.tasteofhome.com/recipes/calico-corn-salsa/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/calico-corn-salsa/

Ingredients

  • 1-1/2 cups frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium tomato, chopped
  • 1/3 cup chopped red onion
  • 1/4 cup lime juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh cilantro
  • Tortilla chips
Text Ingredients

Directions

  1. In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion.
  2. In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts

1/2 cup: 107 calories, 2g fat (0 saturated fat), 0 cholesterol, 317mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

]]> Black Bean and Corn Salsa https://www.tasteofhome.com/recipes/corn-n-black-bean-salsa/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/corn-n-black-bean-salsa/

Ingredients

  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 8 plum tomatoes, seeded and chopped
  • 1 medium red onion, chopped
  • 3/4 cup minced fresh cilantro
  • 4 jalapeno peppers, seeded and chopped
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • Tortilla chips
Text Ingredients

Directions

  1. In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 118mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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