Half-Baked Corn Salsa

In Appetizers and Snacks, Recipes, Super Bowl by Lori Hill3 Comments

Corn on the cob is in season and there is so much more you can do with it than just eat it off the cob! If you enjoy warm, creamy dips, such as Spinach and Artichoke, but haven’t eaten them in years because you maintain a plant-based diet, you are going to love this hot dip! Inspired by a baked corn recipe I was given by a friend years ago, we took it, veganified it, and added some kick! 

Serve it warm with your favorite chips. This recipe is plant-based and could be made gluten-free with gluten-free flour. 

Half Baked Corn Salsa
Serves 12
At your next gathering, impress your friends with this plant-based, seasonal, spicy salsa that is served warmed.
Write a review
Print
Prep Time
30 min
Cook Time
47 min
Total Time
1 hr 17 min
Prep Time
30 min
Cook Time
47 min
Total Time
1 hr 17 min
272 calories
27 g
3 g
18 g
6 g
15 g
233 g
420 g
8 g
0 g
2 g
Nutrition Facts
Serving Size
233g
Servings
12
Amount Per Serving
Calories 272
Calories from Fat 155
% Daily Value *
Total Fat 18g
28%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 3mg
1%
Sodium 420mg
18%
Total Carbohydrates 27g
9%
Dietary Fiber 3g
12%
Sugars 8g
Protein 6g
Vitamin A
21%
Vitamin C
70%
Calcium
3%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 TBS vegan butter (I used Earth Balance)
  2. 8 cups fresh corn, removed from cob (about 4 to 6 ears) OR about 2 16-ounce bags of frozen corn
  3. 4 TBS flour
  4. 4 cups coconut milk
  5. 4 TBS minced garlic, rested for 10 minutes (about 5 to 6 cloves)
  6. 2 cups diced red bell pepper (about 1 pepper)
  7. 2 cups diced red onion
  8. 2 tsp cumin
  9. 1/2 cup chopped cilantro
  10. 2 tsp salt
  11. 1/4 tsp pepper
Instructions
  1. Preheat oven to 350 degrees Fahreinheit.
  2. Butter a 13" x 9" x 2" glass baking dish on the bottoms and sides. Set aside.
  3. FRESH CORN
  4. Place all ears of corn in microwave, with the husks, and cook a total of 4 minutes for each ear
  5. Once cooked, remove from microwave, allow to cool slightly so that you may easily remove the husks.
  6. With a knife, remove corn from the cobs and place in a large bowl.
  7. FROZEN CORN
  8. Empty into a large microwaveble container with 2 tablespoons of water and microwave until thawed, about 6 minutes
  9. Add flour, coconut milk, garlic, red pepper, red onion, cumin, cilantro, salt, and pepper
  10. Place in a glass baking dish and bake for 35 minutes until just bubbly.
  11. Salsa should be slightly runny and not thick.
Notes
  1. If using canned coconut milk, when removing from the can, be sure to mix it thoroughly to remove lumps.
beta
calories
272
fat
18g
protein
6g
carbs
27g
more
Sister Eden http://www.sistereden.com/
Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill

Latest posts by Lori Hill (see all)

Comments

  1. Pingback: You Put WHAT in My Wine?! - Sister Eden

  2. Pingback: Party Eco Friendly for The Big Game - Sister Eden

  3. Pingback: Earth-Friendly Parties - Sister Eden

Leave a Comment