Search results for
magazine fasteasyfresh smoky corn salsa
Filter Results
Sort By:
Recipes
(168)
Quick
Recipes
Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.
4.0
(4)
Easy
Recipes
Charring the ingredients in the broiler builds intense flavor without lighting a grill.
4.7
(4.65)
Recipes
This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.
Recipes
Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.
5.0
(5)
Vegan
Recipes
Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.
5.0
(5)
.jpg)
A dash of smoky mezcal adds an unexpected layer of complexity to this Mexican influenced
stew. Leave the seeds in the jalapeños if you prefer a spicier stew.
5.0
(5)
Recipes
Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Easy
Recipes
The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.
2.6
(2.62)
Easy
Recipes
2.3
(2.3)
Quick
Recipes
These charred cobs get slathered in a gochujang mayo for a spicy, funky twist on classic elotes.
5.0
(5)
Vegan
Recipes
This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
Recipes
This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.
5.0
(5)
Articles
(154)
Cooking
As long as I have a jar in the fridge, I know dinner's going to be okay.
Sarah Jampel
Cooking
Nothing fancy here. Just a really damn good corn salsa recipe.
Alex Delany
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Cooking
If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.
Elyse Inamine
Cooking
It's three ingredients and comes together in minutes.
Antara Sinha
Cooking
It's 157% better than the jarred stuff, and it's SENSATIONAL.
Alex Beggs
Videos
(290)
icon
Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
icon
We show you how to make corn salsa.
icon
Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
icon
It's Alive with Brad Leone is back for episode 78 and this time Brad is making fermented salsa. Join Brad as chars up some chilis and lets 'em ferment to make a salsa so nice you just might dip twice.
icon
Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
icon
Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.