Best Corn Salsa Grilled Cooks Illustrated Recipes

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GRILLED CORN SALSA



Grilled Corn Salsa image

Provided by Michael Chiarello : Food Network

Time 52m

Yield 8 servings

Number Of Ingredients 7

10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves

Steps:

  • Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.
  • Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.
  • Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.
  • Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.
  • Serve with tortilla chips or as a topping for tacos.

GRILLED CORN AND BEAN SALSA WITH BAKED CORN CHIPS



Grilled Corn and Bean Salsa with Baked Corn Chips image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 10 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 teaspoons chili powder
Salt and freshly ground black pepper
4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels
1 (28-ounce) can diced tomatoes, well drained
1 (15-ounce) can black beans, drained and rinsed
1/2 medium red onion, diced
1 jalapeno, seeds removed and diced
2 tablespoons chopped cilantro leaves
2 tablespoon lime juice
1 teaspoon, chopped garlic
15 corn tortillas
Canola oil spray

Steps:

  • For Salsa:
  • Set up grill or indoor grill pan over medium heat.
  • In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
  • In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
  • For Corn Chips:
  • Preheat oven to 400 degrees F.
  • Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

GRILLED CORN AND TOMATO SALSA SALAD



Grilled Corn and Tomato Salsa Salad image

At our farmers' market we picked up a dozen ears of corn for a weekend barbecue. With several ears left over, I repurposed the corn as the starting point for two salads. One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers' market.

Provided by David Latt

Categories     brunch, dinner, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
Olive oil, to taste
2 ears of corn, shucked, silks removed
Sea salt and pepper
1 basket cherry tomatoes stems removed, quartered
1 scallion, ends trimmed, green and white parts finely chopped
1/4 cup Italian parsley leaves roughly chopped
1/4 cup red onion peeled, finely chopped
1 medium-sized avocado, pitted, peeled, roughly chopped

Steps:

  • Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
  • In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
  • Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
  • Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 6 grams

GRILLED CORN SALSA



Grilled Corn Salsa image

Lime juice lends a tartness to this colorful salsa - a zippy mixture of corn, sweet red pepper, red onion and jalapeno peppers. With its great grilled flavor, this chunky dip is perfect for summer gatherings and patio parties. Lori Fiock of Warren, Indiana shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 cups.

Number Of Ingredients 8

6 medium ears sweet corn
3 teaspoons canola oil, divded
1 large sweet red pepper, quartered and seeded
1/2 cup finely chopped red onion
2 medium jalapeno pepper, seeded and chopped
1/4 cup lime juice
1/4 teaspoon salt
Tortilla chips

Steps:

  • Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SMOKY GRILLED CORN SALSA



Smoky Grilled Corn Salsa image

Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It's yummy with tortilla chips and as a topping for meat, poultry and fish. -Alicia DeWolfe, Gloucester, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 cups.

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CORN SALSA - GRILLED - COOK'S ILLUSTRATED RECIPE



CORN SALSA - GRILLED - Cook's Illustrated Recipe image

Provided by lesliejanous

Number Of Ingredients 14

GRILLED CORN SALSA
Makes about 2 cups. Published July 1, 1999.
Serve this salsa with tortilla chips or, better yet, as a condiment for grilled seafood or chicken.
INGREDIENTS
2 ears corn (grilled), kernels cut from cobs (about 1 cup)
1 medium red bell pepper , diced small
1 medium scallion , sliced thin
1 small clove garlic , minced
1/2 medium jalapeƱo chile , minced
1 1/2 tablespoons corn oil or vegetable oil
1 1/2 tablespoons lime juice
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro leaves
1/8 teaspoon table salt

Steps:

  • GRILLED CORN SALSA Makes about 2 cups. Published July 1, 1999. Serve this salsa with tortilla chips or, better yet, as a condiment for grilled seafood or chicken. INSTRUCTIONS Place all ingredients in medium bowl, toss well, and serve.

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