Best 6 Corn Soup With Pico De Gallo Recipes

CORN SOUP WITH PICO DE GALLO

Steps:

• Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until crisp., Rub corn with canola oil; sprinkle with seasonings. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside., In a large saucepan, saute onion and bacon for 5 minutes; add garlic, cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn, milk, chilies, cumin and oregano; heat through. Remove from heat; stir in cilantro and lime juice., Combine pico de gallo ingredients. Serve with soup and tortilla strips.

BLACKENED CORN AND JICAMA PICO DE GALLO

Steps:

• Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
• Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

CHICKEN & CORN ENCHILADAS WITH PICO DE GALLO

Steps:

• Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
• In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
• Microwave the sauce ingredients for 5 minutes then set aside.
• Lay one flour tortilla on a flat surface (I use a plate).
• Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
• Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
• Roll tortilla away from you ending when the tortilla is completely rolled.
• Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
• NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
• Repeat rolling tortillas until all the meat filling is used up.
• Sprinkle half of the remaining cheese over the top of the rolled tortillas.
• Cover the tops and ends of all the tortillas with the Sauce.
• Sprinkle the remaining cheese over the top of the Sauce.
• Bake 30 min in a preheated 350 degree oven.

PICO DE GALLO BLACK BEAN SOUP

Steps:

• In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.

ROASTED CORN CHIPOTLE TOMATO PICO DE GALLO

Steps:

• Grill or roast corn on the cob until black char marks are visible. Some burn is good.
• Remove from grill. Cool. Cut kernels off and separate.
• Put kernels in a large bowl.
• Chop tomatoes and onion. Add to bowl.
• Mince garlic. Add to bowl.
• Squeeze the fresh limes and add juice to bowl mixture.
• Add chipotle adobo mixture. Add more or less to suite taste.
• Chop cilantro. Add to bowl.
• Add remaining ingredients.
• Mix well.
• Correct seasoning- Note the right amount of salt makes this dish sing!
• Can be eaten immediately be is better after a few hours after the flavors meld and develop.

GRILLED CORN PICO DE GALLO

Steps:

• 1 Heat a dry grill pan over medium-high heat. Grill the corn, turning occasionally, until darkened in spots, about 10 minutes. Set aside until it is cool enough to handle.
• 2 Using a sharp knife, carefully cut the kernels off the cobs and add them to a medium bowl. Mix in the tomatoes, onion, cilantro, lime juice, and serrano. Season with salt and pepper. Cover and chill for at least 30 minutes, until flavors blend. (The salsa can be made up to 4 hours ahead.)