Best 3 Corn Blender Salsa Recipes

Indulge in the vibrant flavors of summer with our tantalizing Corn Blender Salsa, a symphony of fresh, zesty ingredients that will elevate any gathering. This salsa is a delightful blend of roasted corn, juicy tomatoes, crisp bell peppers, and a hint of spice, all perfectly balanced to create a refreshing and flavorful dip. In this article, we present three distinct variations of our Corn Blender Salsa, each offering a unique twist on this classic recipe. From the smoky Chipotle Corn Salsa to the tropical Pineapple Corn Salsa and the creamy Avocado Corn Salsa, these recipes cater to a variety of tastes and preferences. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!

Let's cook with our recipes!

FRESH CORN SALSA

Fresh Corn Salsa image

This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

Provided by Cookie and Kate

Categories Salsa

Time 20m

Number Of Ingredients 10

Ingredients

3 cups raw corn kernels* (from about 4 cobs of shucked sweet corn)
1 cup finely chopped red onion (about 1/2 medium onion)
Optional: 1 diced ripe avocado
1/2 cup finely chopped fresh cilantro (about 1 bunch)
1 to 2 medium jalapeños, finely chopped (use 1 for mild-to-medium salsa or 2 for more spicy salsa)
1/4 cup lime juice (about 2 limes), to taste
1 tablespoon white wine vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon fine sea salt

Steps:

In a medium serving bowl, combine all of the ingredients. Stir to combine.
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Nutrition Facts : ServingSize 1/2 cup (without optional avocado), Calories 58 calories, Sugar 4.5 g, Sodium 152.2 mg, Fat 0.8 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 1.6 g, Protein 2.1 g, Cholesterol 0 mg

EASY CORN SALSA

Easy Corn Salsa image

I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!

Provided by Jeannine Maxwell

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 red onion, chopped
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
½ teaspoon crushed red pepper
1 teaspoon honey
salt and black pepper to taste

Steps:

Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 15 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.6 g, Sodium 212.4 mg, Sugar 5.9 g

COLD CORN SALSA

Cold Corn Salsa image

Delicious with or without tortilla chips!

Provided by brujah42

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 9h25m

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 (15 ounce) can black-eyed peas, drained
1 cup chopped celery
1 red bell pepper, chopped
½ cup sliced green onion
1 cup white sugar
¾ cup apple cider vinegar
½ cup vegetable oil
1 teaspoon ground black pepper

Steps:

Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

Nutrition Facts : Calories 354 calories, Carbohydrate 51.2 g, Fat 14.4 g, Fiber 7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 487.7 mg, Sugar 26.1 g

Tips:

Choose ripe, fresh corn for the best flavor.
If you don't have a blender, you can chop the vegetables by hand, but it will take longer.
Be careful not to over-blend the salsa, or it will become too mushy.
Add more or less jalapeño pepper to taste, depending on how spicy you like your salsa.
Serve the salsa immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Corn blender salsa is a delicious, easy-to-make salsa that is perfect for any occasion. It is made with simple, fresh ingredients and can be tailored to your own taste preferences. Whether you like it mild, medium, or spicy, corn blender salsa is sure to please everyone at your table. So next time you're looking for a quick and easy appetizer or snack, give corn blender salsa a try!