Quick Corn Salsa

Quick Corn Salsa

You don’t have time to show off your expert chopping skills but you don’t want to serve the usual salsa from a jar. What’s a cook to do? Kick up that jar of salsa with fresh ingredients to give it a homemade taste.

                                                  

Makes 3 cups

Ingredients:

    1 tablespoon olive oil
    1 cup corn kernels
    1/4 cup thinly sliced red onion
    1 clove garlic, minced
    1-1/2 cups store-bought salsa
    3 tablespoons minced fresh cilantro

Directions:

1. Heat oil in a small skillet over medium-high heat.
2. Add corn and onion, and cook, stirring often, for 3 minutes or until onion is    softened.
3. Add garlic and cook, stirring, for 1 minute.
4. Remove from heat and let cool while you’re preparing other dishes for your    meal.
5. In a medium bowl, combine corn mixture, salsa, and cilantro.
6. Store leftover salsa in an airtight container in the refrigerator for up to 4    days.

Makki Seekh Kebab

Makki Seekh Kebab

Made with grated sweet corn and cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small balls of on a skewer that are grilled or roasted. Here we are using sweet corn but you can use any kind of meat according to your taste.
                                        
Ingredients:

1.    400 gms grated sweet corn

2.    100 gms cottage cheese

3.    2 boiled and grated potatoes

4.    30 gms chopped spring onions

5.    4 chopped green chilies

6.    2 teaspoon garam masla

7.    1 teaspoon red chili

8.    10 gms chopped ginger

9.    1 teaspoon green coriander

10.    Salt according to your taste

11.    20 ml white butter

Method:

Step 1: Mix all the ingredients except white butter and keep it aside

Step 2: Now make small balls with it and place it in skewer. Apply butter and cook it in tandoor.  you can serve it hot with mint chutney

Cherry Tomato and Corn Salad

Cherry Tomato and Corn Salad
After having trouble in sticking on to my weight loss diet, I choose salad way to a good health, this is more easier than other. Here is an another simple salad recipe with tomato and corn. It is a impressive salad(just b'coz I made) with great colors and it looks absolutely fantastic. Trust me this is really good, we ate the entire bowl in one sitting. One good thing about salad is you can add anything you wish and make it accordingly to your taste. Here is the recipe of what I made...

Ingredients
Cherry Tomato - 1 cup
Corn - 11 oz can
Celery - 2 ribs chopped
Red Onion - 1/2 cup chopped
Dressing
Lime juice - 1 tsp
Sugar - 1/2 tsp
Salt and pepper as per taste
Cilantro Chopped - 2 tsp


Method
In a large bowl, combine the corn, tomatoes, onion and bell peppers. In a small bowl combine lime juice, sugar, salt, pepper and cilantro. Pour this on corn mixture and toss to coat. Serve chilled.

BLACK BEAN AND CORN SALAD

BLACK BEAN AND CORN SALAD

Makes 4 main or 6 side servings

3 cups cooked black beans, drained
3 ears of sweet corn, blanched, kernels cut from the cob (or 3 cups frozen)
1/4 medium red onion, diced
1 serrano pepper, diced
1/4 cup fresh cilantro, roughly chopped
1 tsp dried oregano
Juice from 2 limes
3 Tbsp olive oil
salt to taste

Combine the beans, corn, onion and serrano pepper in a large bowl and mix together.

Add the lime juice and olive oil and mix well. Add the oregano and cilantro and mix once more. Season to taste with salt.

If possible, let the salad stand for a few hours before serving so the flavors can combine. Serve at room temperature for the best flavor.