Tag Archives: corn salsa

Roasted Corn off the Cob Salsa

Greetings from St. Louis! And no, I am not blogging while on vacation. The rumors are true. I apologize for the lack of posts the past couple of months, but my family and I have been busy packing up and shipping down south to the St. Louis area, we rented a house from Twiddy rentals for three weeks. My husband is taking on a one-year stint down here, so we are another stop on our ‘tour of the midwest’ marriage. We aren’t sure where life will lead us after this but we are ready to explore all things from the heartland and enjoy some warmer temps while we are at it. I’m not ready to give up my cheese and sausage just yet, but am excited to explore the culinary nuances down here on the Mississippi. While I plan to bring you some local delicacies – toasted ravioli anyone? – today I am focusing on corn.

We are actually living on the Southern Illinois side of St. Louis. While we are still in a heavily populated area, it is the most “rural” place this city girl/suburbanite has ever lived. Many of you small town, farm folks would probably laugh at me if you saw what I was talking about. In any case, today, instead if BBQ Pork Steaks or Gooey Butter Cake, I am bringing you a recipe with fresh corn. Why? Because this is what my backyard looks like.

Corn Field Backyard

No, I didn’t pick this corn from the field, but did buy it local and it is delicious. Taking the time to cut a little corn off the cob is well worth the few extra minutes. This Roasted Corn off the Cob Salsa is a great topper for tacos, fish or chicken or is great for dipping or just eating by the spoonful. And with this handy little tip for cutting the corn, life has never been easier.

Cutting Corn on bundt pan

Simply place the ear of corn at the top of a bundt pan and slide downward. The kernels will fall into the pan below, instead of exploding all over your counter!

 

Roasted Corn off the Cob Salsa

Roasted Corn off the Cob Salsa
Makes approx. 2 Cups

3 ears corn, shucked and kernels cut off
1/3 C chopped green pepper
2 scallions, chopped
1/4 C chopped avocado
1 TBSP olive oil
1/2 tsp cumin
sea salt
fresh ground pepper

In a cast iron skillet, heat olive oil. Add corn. Spread evenly, sprinkle with cumin and roast for 8-10 minutes, until corn is a nice golden color. Remove from heat and place in bowl. Mix with green pepper, scallions, avocado and add sea salt and pepper to taste.

Roasted Corn Salsa

 

I hope you enjoy and I look forward to bringing you some fresh, new recipes and ideas!

It’s Summer Soiree over at the Food Network! Check out these other great fresh summer corn recipes from friends around the web:

The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

stef

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Filed under Appetizers, Budget Friendly, Cook, Healthy, Main Dish, Quick & Easy, Sides

Mango, Corn & Black Bean Salsa

Every summer when the produce gets really ripe I crave this super addictive, colorful salsa – a recipe I picked up from my friend Colleen back in the day and tweaked to my liking. There are lots of variations of corn salsa out there (like Anne’s!) but I like to load mine with pretty much every salsa ingredient under the sun to get a mix of crunchy and soft, sweet and savory with a little spice to kick it up.  Definitely buy thick tortilla chips to serve with it so that you can pile all the goods onto your chip without it breaking!
Mango Corn Black Bean Salsa
Mango, Corn & Black Bean Salsa
1 C or 1 can drained sweet corn
1 can black beans, washed & drained
2 lg avocado, diced
2 med tomatoes, diced and seeded
1 sm red pepper, diced and seeded
3 green onions, chopped
1 sm mango, diced
handful cilantro, chopped
1/3 C olive oil
1/4 C lime juice
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp sugar
1/4 tsp cumin
1/8 – 1/4 tsp cayenne

In a large bowl, combine black beans and corn. Chop tomatoes, red pepper, mango, avocado and green onions and add to bowl, mixing to combine. In a small bowl or measuring cup, whisk together olive oil, lime juice, garlic, cumin, cayenne, salt and sugar. Chop cilantro and whisk into dressing. Pour dressing evenly over vegetables and mix lightly to coat. Serve with tortilla chips as a salsa or just as a side salad.
Mango Black Bean Salad

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Filed under Appetizers, Sides

Corn Salsa

It is the middle of February and I am desperately missing fresh, homegrown produce after this long winter.  During the summer months I love making salsa with things that I grow in my garden and this week I got a craving for some fresh, homemade salsa.  However the fact that my garden is currently under 10 inches of snow means that I need to look elsewhere.


This corn salsa strays from a typical tomato based salsa, but it is full of flavors and tastes fresh from the garden.  Just what I needed!

Corn Salsa

4 cups frozen corn, cooked and cooled
1 green pepper, diced
2-3 jalapeno peppers, diced
1 small red onion, diced
juice of one lemon
juice of one lime
3-4 tbsp chopped fresh cilantro
salt and pepper to taste.

Toss all of the ingredients together in a large mixing bowl.  Add salt and pepper to taste.

Eat with chips or use to top tacos,  quesadillas or even a crunchy salad with chipotle ranch dressing.

Think Spring!

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Filed under Appetizers, Cook, Garden