Best 3 Grilled Corn And Bean Salsa With Baked Corn Chips Recipes
Indulge in the vibrant flavors of summer with Grilled Corn and Bean Salsa, a tantalizing dish that bursts with freshness and zest. This salsa is a delightful fusion of grilled corn, black beans, red onions, tomatoes, cilantro, and a zesty lime dressing, creating a symphony of flavors that will awaken your taste buds. Paired perfectly with crispy, homemade Baked Corn Chips, this salsa is an irresistible appetizer, side dish, or snack that will elevate any gathering.
In addition to the Grilled Corn and Bean Salsa, the article also features a recipe for Baked Corn Chips. These chips are a healthier alternative to store-bought chips, made with a simple combination of cornmeal, flour, oil, and salt. Baked until golden brown and crispy, these chips provide the perfect vessel for scooping up the flavorful salsa.
For those seeking additional culinary inspiration, the article includes a collection of other enticing recipes. Treat yourself to the rich and creamy Avocado Salsa, bursting with ripe avocados, tomatoes, onions, cilantro, and jalapenos. If you're in the mood for something spicy, the Spicy Salsa Roja is sure to satisfy, made with a blend of roasted tomatoes, onions, garlic, and serrano peppers. And for a refreshing twist, the Cucumber Salsa offers a cool and crisp combination of cucumbers, tomatoes, onions, cilantro, and a tangy lime dressing.
With its vibrant flavors and versatility, Grilled Corn and Bean Salsa is a culinary delight that will be a hit at any occasion. Accompanied by crispy Baked Corn Chips and a selection of other delectable salsa recipes, this article offers a culinary journey that will tantalize your taste buds and leave you craving more.
GRILLED CORN AND BLACK BEAN SALSA
Steps:
- Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA® paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use.
- To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA® towel; Fold perforated sides towards center of VIVA® towel, creating creases 2 inches from each edge; With VIVA® towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA® towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker.
GRILLED CORN SALSA
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
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
BLACK BEAN AND GRILLED CORN SALSA
Serve this salsa on its own with tortilla chips or as a topping for Swordfish Kebabs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5 cups
Number Of Ingredients 12
Steps:
- Heat grill to medium hot. Place peppers on grill, and cook, turning, until skin is black all over, 5 to 10 minutes for jalapeno and 10 to 15 minutes for red pepper. Place grilled peppers in a brown paper bag; let stand about 10 minutes. Remove peppers from bag, and peel away and discard charred skin; rinse your fingers from time to time under cool running water, if necessary, but do not rinse the peppers. Remove and discard stems and seeds. Mince jalapeno, and transfer to a large bowl. Cut red pepper into 1/4-inch pieces, add to jalapeno, and set aside.
- Place ears of corn directly on grill. Cook until brown and tender, turning often, about 10 minutes. Remove from grill, and let cool slightly. Use a sharp knife to cut the kernels off the cob; add to peppers.
- Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to corn and pepper mixture, and toss well. Season with salt and pepper, and serve.
Tips:
- Fresh is best: Use fresh, ripe corn and beans for the best flavor. If you can't find fresh corn, frozen corn kernels will also work.
- Grill the corn: Grilling the corn adds a smoky flavor that really enhances the salsa. If you don't have a grill, you can also roast the corn in the oven.
- Use a variety of beans: Black beans, pinto beans, and kidney beans are all great options for this salsa. You can also use a mix of different beans.
- Add some heat: If you like spicy salsa, add a chopped jalapeño pepper or two. You can also add some cayenne pepper or chili powder.
- Don't overcook the corn: The corn should be slightly charred but still tender. If you overcook it, it will become tough and chewy.
- Serve the salsa immediately: This salsa is best served fresh. If you have leftovers, you can store them in the refrigerator for up to 3 days.
Conclusion:
This grilled corn and bean salsa is a delicious and easy-to-make summer appetizer or side dish. It's perfect for potlucks, picnics, or backyard barbecues. The salsa is also a great way to use up leftover grilled corn. So next time you're looking for a quick and easy recipe, give this grilled corn and bean salsa a try. You won't be disappointed!
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