Best 10 Toasted Corn And Cumin Salsa Recipes

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**Kick off your culinary journey with a tantalizing fusion of flavors and textures in this toasted corn and cumin salsa extravaganza!** Embark on a taste adventure with a symphony of charred corn kernels, roasted cumin seeds, and a medley of diced vegetables, all harmoniously united in a vibrant, zesty salsa. This salsa is a delightful dance of flavors, featuring a delightful balance between smoky, nutty, and refreshing notes. Get ready to elevate your taste buds with this versatile salsa that pairs perfectly with a variety of dishes, from grilled meats and roasted vegetables to crispy tacos and refreshing salads. Its vibrant colors and enticing aroma will transform any meal into a fiesta of flavors, leaving your taste buds craving more.

Here are our top 10 tried and tested recipes!

BLACK BEAN AND CORN SALSA



Black Bean and Corn Salsa image

The perfect dip for salsa, chips, tacos, and more.

Provided by Southern Living Editors

Time 30m

Yield Serves 12 (serving size: about 2/3 cup)

Number Of Ingredients 11

2 1/2 fresh corn kernels (from 5 ears)
1 tablespoon olive oil
2 teaspoons ground cumin
1 cup chopped red bell pepper (from 1 medium pepper)
2 (15-oz.) cans black beans, drained and rinsed
1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])
1 cup chopped red onion (from 1 small [5 oz.] onion)
1/2 cup chopped fresh cilantro (from 1 bunch cilantro)
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon finely chopped jalapeño chile, not seeded (1 small chile)
3/4 teaspoon kosher salt

Steps:

  • Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined. Transfer mixture to a large bowl.
  • Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve.

TOASTED CORN SALSA



Toasted Corn Salsa image

Resist the urge to substitute frozen corn for fresh in this delightfully crunchy salsa recipe from "America's Test Kitchen Healthy Family Cookbook." Be sure to use a nonstick skillet when toasting the corn, and for a spicier version, add the jalapeño seeds. You can make this ahead and refrigerate it in an airtight container for up to 2 days. Just season with additional lime juice, salt, and pepper to taste before serving.

Provided by Tara Parker-Pope

Categories     appetizer

Time 1h15m

Yield Makes about 2 cups

Number Of Ingredients 10

4 1/2 teaspoons extra-virgin olive oil
2 ears corn, kernels removed
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 jalapeño chile, stemmed, seeded, and minced (see note above)
1 scallion, sliced thin
2 garlic cloves, minced
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
Salt and pepper

Steps:

  • Heat 1 1/2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Following the photo, add the corn and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
  • Transfer the corn to a large bowl and stir in the remaining 1 tablespoon oil, bell pepper, jalapeño, scallion, garlic, lime juice, cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 5 grams, TransFat 0 grams

CORN SALSA TOSTADAS



Corn Salsa Tostadas image

"I made these 'South-of-the-Border' treats when I have a craving for something a little spicy," writes Laurie Todd, Columbus, Mississippi. "These bite-size morsels are as tasty as they are attractive. They make fun appetizers for a party, too."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 dozen.

Number Of Ingredients 11

3 flour tortillas (8 inches)
3/4 cup fat-free sour cream
3 teaspoons minced fresh cilantro, divided
2 green onions, finely chopped
1/4 teaspoon garlic powder
3/4 cup fresh or frozen corn, thawed
1 plum tomato, diced
1 tablespoon chopped jalapeno pepper
2 tablespoons orange juice
1 teaspoon canola oil
1/2 teaspoon salt

Steps:

  • Using a 2-in. round cookie cutter, cut 12 circles from each tortilla. Coat both sides of circles with cooking spray. Place in a single layer on a baking sheet. Bake at 400° for 4-5 minutes or until crisp. Cool. , In a small bowl, combine the sour cream, 1 teaspoon cilantro, onions and garlic powder; cover and refrigerate. In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt and remaining cilantro; cover and refrigerate. Just before serving, spread 1 teaspoon sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoonful of corn salsa.

Nutrition Facts : Calories 141 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 347mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

SLICED STEAK WITH ROASTED-CORN SALSA



Sliced Steak with Roasted-Corn Salsa image

Categories     Beef     Tomato     Quick & Easy     Dinner     Steak     Corn     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Accompaniment: lime wedges

Steps:

  • Prepare grill for cooking.
  • Make corn salsa:
  • Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
  • Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
  • Grill steak:
  • Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
  • While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
  • Spoon corn on top of sliced steak and pour over any accumulated juices.

FIRE-ROASTED CORN SALSA



Fire-Roasted Corn Salsa image

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Provided by Soup Loving Nicole

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

Time 30m

Yield 6

Number Of Ingredients 9

2 Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
  • Preheat an outdoor grill to medium heat and lightly oil the grate.
  • Coat corn and jalapeno peppers with olive oil.
  • Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
  • Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.3 g, Fat 5.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.9 g

CORN AND BLACK BEAN SALSA



Corn and Black Bean Salsa image

You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!

Categories     Cinco de Mayo     Summer     Super Bowl     tailgate     appetizers     snack

Time 15m

Yield 10-12 servings

Number Of Ingredients 12

2 tbsp. olive oil, divided
3 c. fresh or thawed frozen yellow corn kernels
1 tsp. salt, divided
1/2 tsp. ground cumin
2 15.25-ounce cans of black beans, drained and rinsed
1 c. chopped fresh or drained canned tomatoes
1/2 c. chopped red onion
1 jalapeño, chopped
3 tbsp. fresh lime juice
1 garlic clove, grated or minced
1/4 c. chopped cilantro leaves
Tortilla chips, for serving

Steps:

  • Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
  • Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
  • Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.

TOASTED CORN AND CUMIN SALSA



Toasted Corn and Cumin Salsa image

Categories     Condiment/Spread     Sauce     Garlic     Tomato     Corn     Summer     Gourmet

Yield Makes 2 1/2 cups

Number Of Ingredients 9

2 cups corn (from 3 to 4 ears)
1 tablespoon olive oil
1/2 lb yellow tomato (1 large), chopped
1 garlic clove, chopped
1 to 2 teaspoons chopped fresh jalapeño chile, including seeds
2 teaspoons fresh lemon juice
1 teaspoon cumin seeds, toasted
1/2 teaspoon salt
6 scallions, finely chopped

Steps:

  • Cook corn in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden brown, about 10 minutes. Transfer to a bowl and cool 5 minutes.
  • Purée tomato, garlic, and jalapeño with lemon juice, cumin, and salt in a blender until smooth, then stir into corn along with scallions.

TORTILLA CRUSTED SALMON WITH FIRE ROASTED CORN SALSA



Tortilla Crusted Salmon with Fire Roasted Corn Salsa image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 16

4 ears fresh corn, roasted on broiler and cleaned off cob
6 tomatillos, peeled, washed and small diced
1 jalapeno, oiled, broiled de-seeded and small diced
1 tomato, cored and diced medium
1 red bell pepper, seeded, pith removed and small diced
1 green bell pepper, seeded, pith removed and small diced
1 ounce cilantro leaves, chopped fine
1/2 cup fresh lime juice
2 cloves garlic, minced
Hot pepper sauce, to taste
Salt and pepper, to taste
Canola oil, for pan frying
1/2 pound blue corn tortillas
4 salmon fillets, 6 ounces each
2 cups salt and peppered flour
6 eggs plus 2 ounces milk, for egg wash

Steps:

  • Mix all ingredients for Salsa and Let sit for 4 hours. Preheat oven to 325 degrees F.
  • Bake Corn Tortillas in a 325 degree oven until crispy, cool. Then grind tortillas in a blender or food processor until pulverized into a dust. Place salmon, skin side up, into flour, then egg wash and finally the tortilla crumbs. After salmon is coated, heat oil in skillet and place salmon, tortilla side down into the hot oil. Pan fry until crust sets and a little browning occurs. Drain oil and flip salmon, then place salmon in a 325 degree oven for 8 to 10 minutes.
  • Heat salsa in a skillet and place over the salmon before serving.

ROASTED TOMATO AND CORN SALSA



Roasted Tomato and Corn Salsa image

Provided by Valerie Bertinelli

Categories     condiment

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 13

4 vine-ripe tomatoes (about 1 1/4 pounds)
2 ears yellow corn, husked, silks removed
1 poblano pepper
1/2 large yellow onion, quartered
3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt
1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
1/4 jalapeno, seeded
1/2 teaspoon coriander
1/2 teaspoon cumin
2 to 3 tablespoons lime juice
Lightly salted tortilla chips, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
  • Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
  • Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
  • Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
  • Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

ROASTED CORN SALSA



Roasted Corn Salsa image

Make and share this Roasted Corn Salsa recipe from Food.com.

Provided by Shaye

Categories     Corn

Time 45m

Yield 5 cups

Number Of Ingredients 12

4 cups corn kernels (fresh is better but defrosted frozen works)
1 tablespoon chili powder
1/2 tablespoon ground cumin
2 cups finely diced seeded tomatoes
3/8 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon chili pepper, finely chopped (I use jalapeno)
1/2 clove garlic, finely chopped
1/2 tablespoon olive oil
1/2 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine corn, chili powder and cumin and spread on a greased jelly roll pan in a single layer.
  • (If you pan is too small do two batches.) Bake at 400 F for 25 minutes, stirring occasionally for even browning.
  • Cool.
  • Add remaining ingredients and toss.
  • Serve as a salad or with tortilla chips as a salsa.

Nutrition Facts : Calories 153.8, Fat 2.9, SaturatedFat 0.4, Sodium 257.2, Carbohydrate 32.7, Fiber 4.8, Sugar 2.6, Protein 5

Tips:

  • Use fresh corn. Fresh corn will give your salsa the best flavor. If you can't find fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
  • Toast the corn. Toasting the corn will give it a smoky flavor that will add depth to your salsa. You can toast the corn in a skillet over medium heat, or you can roast it in the oven at 400 degrees Fahrenheit for 10-12 minutes.
  • Use a variety of peppers. This recipe calls for jalapeño peppers, but you can use any type of pepper that you like. Some other good options include serrano peppers, habanero peppers, or poblano peppers.
  • Don't overcook the tomatoes. The tomatoes should be cooked just until they are softened. If you overcook them, they will become mushy and lose their flavor.
  • Add salt to taste. Salt is essential for bringing out the flavors of the other ingredients in your salsa. Be sure to add enough salt, but don't overdo it.

Conclusion:

Toasted corn and cumin salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for tacos, burritos, enchiladas, and quesadillas. It can also be used as a dip for chips or vegetables. This salsa is easy to make and can be tailored to your own personal taste. So next time you're looking for a way to add some flavor to your meal, give this toasted corn and cumin salsa a try.

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