Corn Salsa Recipe Frozen

Line a large baking sheet with silicone or parchment corn will stick if pan isnt lined.

Salsa chicken and rice. For fresh use about 5 ears of corn. Stir and roast another 5 10 minutes until some of the kernels are starting to brown. Simmer covered for about 10 minutes.

If using frozen or canned use about 5 cups of corn drained. Process until mostly smooth. If youre using corn on the cob for this recipe read our post on how to boil corn and how to cut the kernels off the cob without making a mess.

If using frozen corn allow it to defrost and then squeeze out the excess water. Corn kernels onion bell pepper tomato jalapeno pepper lime juice salt cumin and black pepper. Freshly harvested corn has the sweetest most delicious flavor and it loses that flavor as time goes on.

If using canned corn take care to rinse and drain it first. In a large sauce pan combine the 2 c. Add to bowl with corn and stir to combine.

Corn salsa notes tips. Take care you use sweet canned corn. Your corn salsa will store in the fridge for up to 5 days in an airtight container.

Place into the refrigerator and allow to cool. Ladle the hot salsa mixture into sterilized pint sized canning jars leaving 12 inch head space. When its in season choose to use fresh corn for the freshest tasting salsa.

2 15 chicken thigh recipes for the instant pot this collection of top rated recipes highlights this versatilty featuring chicken thighs with international accents from chicken curry to cacciatore chicken teriyaki to chicken tagine biriyani and butter chicken and much more. This corn salad recipe calls for 4 ears of corn which means youll need approximately 3 4 cups of corn. Spread frozen corn on pan and roast 10 minutes.

Drizzle with the lime juice canola oil ground cumin and kosher salt. One medium cob will give you 34 cup of kernels. If using fresh corn cook it and then use a knife to remove the kernels.

Cut the kernels from the cooled grilled corn cobs or thaw and rinse the frozen corn kernels and drain well. Bring the mixture to a boil and reduce heat. Place all ingredients into a mixing bowl and combine well.

While corn on the cob is my absolute favorite corn for corn salsa and corn salad you may also substitute with canned corn or frozen corn. Add the corn to a medium size bowl with the black beans tomato red onion jalapeno and cilantro. Raw corn is delicious.

Transfer to bowl with the corn. Heat oven to 400 degrees. Yep i used raw corn kernels in this salsa.

You can use fresh frozen or canned corn for this recipe. If you want to be authentic use good quality frozen white corn that has been thawed and drained. The only cooking they need is a brief rest 15 to 20 minutes so they can soak up some lime juice.