Best 2 Watermelon And Corn Salsa Recipes

Get ready to relish a refreshing and vibrant fusion of flavors with our Watermelon and Corn Salsa! This delightful salsa combines the sweetness of watermelon, the crunch of corn, and a symphony of zesty ingredients, creating a taste sensation like no other. Perfect for summer gatherings, backyard barbecues, or as a light and healthy snack, this salsa is a true crowd-pleaser. With two enticing variations – a classic and a spicy version – you can cater to different palates and preferences. Dive into a culinary adventure as we explore the delightful flavors and textures of this unique salsa.

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CHIPOTLE CHICKEN QUESADILLAS WITH SMASHED WHITE BEANS, CORN SALSA, TOMATO WATERMELON SALSA AND WATERMELON MINT DRINK

Chipotle Chicken Quesadillas with Smashed White Beans, Corn Salsa, Tomato Watermelon Salsa and Watermelon Mint Drink image

Provided by Roger Mooking

Time 1h25m

Yield 4

Number Of Ingredients 42

Ingredients

1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, chopped
1/4 cup apple cider vinegar
2 tablespoons adobo sauce
2 tablespoons molasses
1 teaspoon coriander seeds, ground
2 chipotle peppers in canned adobo sauce, chopped
3 cups shredded chicken (left over from a roasted chicken)
5 sprigs fresh thyme, tied with string
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 onion, diced
1 tablespoon roughly chopped fresh sage
One 12-ounce can white beans, drained and rinsed
1/2 teaspoon chipotle chile powder
Salt and freshly ground black pepper
3 cobs of corn, husked
1 teaspoon olive oil
1 jalapeno, seeded and diced
1 small red pepper, seeded and diced
1/2 English cucumber, seeded and diced
1/4 bunch fresh cilantro, stems finely chopped, leaves roughly chopped
1/4 medium red onion, diced
Salt and freshly ground black pepper
1 cup diced watermelon
2 tablespoons chopped fresh cilantro stems and leaves
4 plum tomatoes, seeded and diced
2 green onions, finely sliced
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup sugar, plus 2 tablespoons to rim the glass
1/2 bunch fresh mint
8 cups chopped watermelon
2 limes, 1 cut in half, 1 into quarters for garnish
8 ice cubes
1 tablespoon olive oil
1 package soft tortilla shells
One 8 to 10-ounce wheel of Brie, cut into long pieces
2 cups shredded aged white Cheddar
1 cup crumbled blue cheese

Steps:

For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside.
For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
For the corn salsa: Preheat the grill to medium-high heat.
Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside.
For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside.
For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold.
Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink.

WATERMELON AND CORN SALSA

Watermelon and Corn Salsa image

Fresh summer flavors that make an excellent topper for salads or sides with a bbq meal. Add a little cilantro for an extra fresh pop if you like. You could also spice it up with some fresh jalapeno. I designed this recipe myself, and my family loved it. I truly hope that you will try it and love it too!

Provided by Bis4Bethany

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

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 ear leftover roasted corn, kernels cut from cob
2 tomatoes, diced
¼ sweet onion, diced
1 lime, juiced
1 ½ teaspoons olive oil
1 ½ cups cubed seeded watermelon
salt to taste

Steps:

Mix tomatoes, corn, and sweet onion in a bowl. Sprinkle lime juice over tomato mixture. Pour olive oil over tomato mixture. Fold watermelon into tomato mixture. Season with salt to serve. Let sit 5 minutes before serving.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 13.2 g, Fat 2.3 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 0.3 g, Sodium 47 mg, Sugar 6.8 g

Tips:

Choose ripe, juicy watermelon for the best flavor.
If you don't have fresh corn, you can use canned or frozen corn, but fresh corn will give you the best results.
Be sure to dice the watermelon and corn into small pieces so that they are easy to eat.
If you like spicy salsa, add a jalapeño pepper to the mix. You can also add other spices, such as cumin or chili powder, to taste.
Serve the salsa immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Watermelon and corn salsa is a refreshing and flavorful salsa that is perfect for summer gatherings. It is also a healthy and nutritious snack that is packed with vitamins and minerals. With just a few simple ingredients, you can make a delicious and refreshing salsa that everyone will enjoy. So next time you are looking for a new salsa recipe, give this watermelon and corn salsa a try. You won't be disappointed!