Best 5 Best Ever Cilantro Corn Salsa Recipes

Fancy a zesty and refreshing addition to your next taco night or barbecue gathering? Look no further! In this comprehensive guide, we will embark on a culinary adventure to discover the "Best Ever Cilantro Corn Salsa" recipe. Get ready to tantalize your taste buds with this vibrant and flavorful condiment. From selecting the freshest ingredients to mastering the perfect balance of flavors, we'll guide you through every step of the salsa-making process. Whether you're a seasoned salsa aficionado or a novice cook looking to impress your friends and family, this ultimate recipe will transform your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

BEST EVER CILANTRO CORN SALSA

Best Ever Cilantro Corn Salsa image

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Provided by Lisa Avery Croff

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

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

Steps:

Preheat grill for medium heat and lightly oil the grate.
Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g

ALMOST-FAMOUS CORN SALSA

Almost-Famous Corn Salsa image

Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Steps:

Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

CORN SALSA

Corn Salsa image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 ears corn, shucked
3 tomatillos, papery outer skin removed
1 (15-ounce) can black beans, drained and rinsed
2 cloves garlic, smashed and finely chopped
4 scallions, thinly sliced
1 jalapeno, seeded and chopped, optional
1/4 to 1/2 cup white vinegar
1/4 cup canola oil
Kosher salt
1/2 bunch cilantro, leaves roughly chopped

Steps:

Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Use an oiled side towel to remove any loosened crud.
Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
Cut the kernels from the corn cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.

COLORFUL CORN SALSA

Colorful Corn Salsa image

This colorful salsa is worth the extra time it takes to grill the ears of corn. The flavor goes well with barbecued meats, but it's also tasty served with chips. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield about 2-1/2 cups.

Number Of Ingredients 11

Ingredients

2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
Dash pepper
Tortilla chips

Steps:

Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool. , Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CORN AND TOMATO SALSA WITH CILANTRO

Corn and Tomato Salsa With Cilantro image

This is a nice, mild, sweet salsa, best served with spicy dishes. If you're feeling creative, add black beans, bell peppers, or whatever your heart desires. It makes a great base for experimentation. If you can't get fresh tomatoes, it's fine to used canned diced ones. The corn kernels can be fresh, canned or frozen (thawed.)

Provided by EmmyDuckie

Categories Sauces

Time 6m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 cups chopped fresh tomatoes
2 cups corn kernels
2 minced garlic cloves
1/4 cup chopped fresh cilantro leaves
salt and pepper

Steps:

Combine tomatoes, corn and cilantro.
Add salt and pepper to taste.
Refrigerate at least 1 hour, or overnight.

Nutrition Facts : Calories 60.5, Fat 0.6, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 14.1, Fiber 2.1, Sugar 1.6, Protein 2.3

Tips:

Choose the freshest ingredients possible. This will make a big difference in the flavor of your salsa.
Use a variety of colors of corn. This will make your salsa more visually appealing.
Don't be afraid to experiment with different herbs and spices. Cilantro is a classic, but you can also try adding things like basil, oregano, or cumin.
Let your salsa chill for at least 30 minutes before serving. This will allow the flavors to meld together.
Serve your salsa with your favorite Mexican dishes. It's great on tacos, burritos, nachos, and more.

Conclusion:

Cilantro corn salsa is a delicious and versatile dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a fresh and flavorful salsa, give this recipe a try. You won't be disappointed!