Best 6 Roasted Corn And Garlic Salsa Southwest Recipes

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Get ready to tantalize your taste buds with a culinary adventure that combines the vibrant flavors of roasted corn, aromatic garlic, and the zesty spices of the Southwest. This roasted corn and garlic salsa is a delightful explosion of flavors that will add a touch of sunshine to any gathering. Whether you're hosting a fiesta, a casual get-together, or simply craving a flavorful dip, this recipe will guide you through the steps of creating a salsa that's both easy to make and bursting with flavor.

Here are our top 6 tried and tested recipes!

SOUTHWESTERN SALSA CREAMED CORN



Southwestern Salsa Creamed Corn image

This recipe takes just a few ingredients to transform frozen corn into a dish with South-of-the-border flavors.

Provided by thedailygourmet

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

Time 10m

Yield 2

Number Of Ingredients 6

1 cup frozen corn
1 tablespoon salsa
1 tablespoon crema con sal (salted Mexican-style sour cream)
2 tablespoons shredded asadero cheese, or to taste
1 teaspoon minced cilantro
1 pinch ground black pepper

Steps:

  • Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
  • Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 18.4 g, Cholesterol 18.9 mg, Fat 5.8 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 108.4 mg, Sugar 3.3 g

WARM SOUTHWEST SALSA WITH TORTILLA CHIPS



Warm Southwest Salsa with Tortilla Chips image

Turn up the heat at your Mexican-themed party with a hot dip that's loaded with tomatoes, corn, black beans and flavor. Make it in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 20

Number Of Ingredients 12

2 cans (10 oz each) petite diced tomatoes with lime juice and cilantro, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen corn
1/2 cup finely chopped green bell pepper
2 medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
1 jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup shredded Mexican cheese blend (2 oz)
12 oz yellow tortilla chips
2 tablespoons chopped fresh cilantro, if desired

Steps:

  • Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
  • Microwave uncovered on High 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g

ROASTED CORN AND GARLIC RICE



Roasted Corn and Garlic Rice image

"I usually roast quite a few ears of corn when they are on sale and freeze what I don't use at that time," writes Marilyn Rodriguez of Fairbanks, Alaska. "This is a wonderful side dish to go with a fish fry, barbecue or almost any summer meal. It's a constant at my house."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 8

4 ears sweet corn in husks
2 to 3 garlic cloves, peeled
2-1/4 teaspoons olive oil
1 cup uncooked long grain rice
2 cups chicken broth
1 bay leaf
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper

Steps:

  • Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Bake at 400° for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened., Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife., In a large saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.

Nutrition Facts : Calories 291 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 628mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

ROASTED CORN AND GARLIC SALSA (SOUTHWEST)



Roasted Corn and Garlic Salsa (Southwest) image

This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.

Provided by Sydney Mike

Categories     Low Protein

Time 30m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 10

2 cups corn (fresh is preferred)
15 large garlic cloves, peeled, sliced thin
2 tablespoons olive oil
2 tablespoons water
1/2 teaspoon salt
1/8 teaspoon ground black pepper, to taste
3 medium tomatoes, round, ripe, seeded, chopped fine
1/4 cup fresh lime juice
1 jalapeno, seeded, minced
1/4 cup cilantro, chopped

Steps:

  • Preheat oven to 375 degrees F.
  • In a roasting pan, combine corn kernels & sliced garlic & mix well.
  • Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
  • Roast corn & garlic, uncovered for 20 minutes.
  • In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
  • Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
  • Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!

SOUTHWEST CORN SALAD



Southwest Corn Salad image

I first saw this recipe in our Omaha, Nebraska paper a few years ago," relates Joanna Lonnecker. "It's ideal for family get-togethers of all kinds. Hearty enough to serve during winter, this salad always brings back memories of summer picnics!"

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 13

3 cups cooked tricolor spiral pasta
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (4 ounces) chopped green chilies
1/2 cup olive oil
1/4 cup cider vinegar
2 teaspoons sugar
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, chili powder, salt and cumin; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour or until chilled.

Nutrition Facts :

ROASTED CORN WITH OREGANO



Roasted Corn With Oregano image

An alternative to plain corn. I can't believe it's not butter is also a good alternative for the dairy ingredient.

Provided by Pneuma

Categories     Lunch/Snacks

Time 40m

Yield 2 corn, 2 serving(s)

Number Of Ingredients 4

2 ears whole corn, peeled with hairs removed
1 tablespoon dried oregano
1/4 cup salted butter (soft or melted)
aluminum foil

Steps:

  • Heat the oven to 225 Celsius.
  • Mix melted butter with oregano. Nuking the butter for 30 secs in the microwave speeds things up.
  • Spread or brush butter/oregano mixture on corn, making sure to cover all.
  • Wrap each corn with foil and bake for 30 mins, turning it around after 20 mins for even baking.

Nutrition Facts : Calories 295.1, Fat 24.5, SaturatedFat 14.9, Cholesterol 61, Sodium 218.3, Carbohydrate 20.1, Fiber 2.7, Sugar 6.5, Protein 3.7

Tips:

  • Choose fresh and flavorful corn. Sweet corn is the best choice for this salsa, and it should be in season for the best flavor.
  • Roast the corn and garlic before making the salsa. This step adds a delicious smoky flavor to the salsa.
  • Use a variety of peppers. This recipe calls for jalapeño and poblano peppers, but you can use any type of pepper you like. Just be sure to adjust the amount of pepper you use depending on how spicy you want the salsa to be.
  • Don't over-process the salsa. You want the salsa to have some texture, so don't puree it completely. A few chunks of corn and vegetables are fine.
  • Serve the salsa immediately or store it in the refrigerator for up to 2 days. The salsa is best when served fresh, but it will keep in the refrigerator for a few days if you need to make it ahead of time.

Conclusion:

This roasted corn and garlic salsa is a delicious and easy-to-make addition to any Mexican or Southwestern meal. It's perfect for serving with chips, tacos, burritos, or grilled meats. The smoky flavor of the roasted corn and garlic pairs perfectly with the fresh and spicy peppers, and the salsa has a nice chunky texture that makes it a great addition to any party or potluck.

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