Corn Salsa

Summer and sweet corn are a match made in heaven! I grew up in Illinois, where the corn is plentiful, and we always ate A LOT of sweet corn during the hot summer months. I loved eating it right of the cob, with lots of butter and salt, but I also enjoy…

Summer and sweet corn are a match made in heaven! I grew up in Illinois, where the corn is plentiful, and we always ate A LOT of sweet corn during the hot summer months. I loved eating it right of the cob, with lots of butter and salt, but I also enjoyed making fresh Corn…

The post Corn Salsa appeared first on Two Peas & Their Pod.

Chorizo Corn Pizza

We love making homemade pizza and during the summer months, this Chorizo Corn Pizza is a favorite. I know it might sound strange at first, but everyone who tries it falls in love after one bite. The flavors are fantastic! This pizza is the best during …

We love making homemade pizza and during the summer months, this Chorizo Corn Pizza is a favorite. I know it might sound strange at first, but everyone who tries it falls in love after one bite. The flavors are fantastic! This pizza is the best during sweet corn season, you can’t beat fresh sweet corn,…

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Black Bean and Roasted Salsa Soup

Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a vibrant soup that’s great any time of year.

The post Black Bean and Roasted Salsa Soup appeared first on Budget Bytes.

I’ll just admit it. I love salsa so much that sometimes I wish I could eat it with a spoon as if it were soup. So that’s basically what I did. I made a homemade salsa with roasted vegetables, combined it with black beans to make the soup more filling, and added some fresh cilantro and lime to freshen things up. This soup is colorful, flavorful, and is giving me all the salsa vibes. I wouldn’t even say no to crushing some tortilla chips on top of the bowl!

Originally posted 12-13-2010, updated 8-11-2021.

Overhead view of a bowl of black bean and roasted salsa soup, cornbread and limes on the side

This soup is based off of my Fire Roasted Salsa recipe, which is one of my absolute favorite salsa recipes. It’s made with fresh vegetables that are oven roasted until they’re all sweet and caramelized on the edges. The flavor is absolutely amazing!

Add More to Your Soup

You know I love flexible recipes, and this black bean and roasted salsa soup is no exception. You can have tons of fun by adding ingredients or toppings to make it your own. Here are some ideas:

  • For a creamier soup, stir in some cream, sour cream, plain yogurt or cream cheese
  • Add a few chipotle peppers in adobe sauce for a smokier, spicier soup
  • If you’re in a meaty mood, chorizo would be a perfect addition
  • Top the soup with a variety of garnishes:
    • Avocados
    • Sour cream
    • Shredded cheese
    • Crushed tortilla chips
    • Green Onion
    • Cilantro
    • Pico de gallo
    • Lime wedges

What to Serve with Roasted Salsa Soup

I served my soup as a main with some Cheddar Jalapeño Cornbread on the side, but this soup would also be great served as a side with Chipotle Lime Chicken and Rice, Green Chile Chicken Enchiladas, or Black Bean and Avocado Enchiladas.

Side view of black bean and roasted salsa soup in a bowl with a spoon in the center
Side view of black bean and roasted salsa soup in a bowl with a spoon in the center

Black Bean and Roasted Salsa Soup

Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a  vibrant soup that's great any time of year.
Total Cost $8.07 recipe / $1.35 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 1.33 cups each
Calories 195kcal
Author Beth – Budget Bytes

Ingredients

  • 6 Roma tomatoes $1.43
  • 1 yellow onion $0.28
  • 1 red bell pepper $1.50
  • 1 jalapeño $0.07
  • 4 cloves garlic $0.32
  • 2 poblano peppers $1.44
  • 2 Tbsp cooking oil $0.08
  • 1/2 cup fresh cilantro $0.20
  • 2 15oz. cans black beans $1.60
  • 3 cups vegetable broth, divided $0.39
  • 1/2 tsp ground cumin $0.05
  • 3/4 tsp salt $0.04
  • 1 lime $0.67

Instructions

  • Preheat the oven to 400ºF. Slice the Roma tomatoes in half. Cut the yellow onion into chunks. Remove the stem and seeds from the red bell pepper and jalapeño, then cut them in half. Peel the garlic. Leave the poblano peppers whole. Place the tomatoes, onion, red bell pepper, jalapeño, and poblano on a large baking sheet. Drizzle cooking oil over top, then toss until everything is coated.
  • Roast the vegetables in the preheated oven for about 45 minutes, or until they are well browned on the edges, stirring once half-way through.
  • Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the pepper. Remove the skin, then open the peppers and scrape out the seeds.
  • Add the roasted vegetables and fresh cilantro to a food processor or blender and pulse until the vegetables are about half-puréed. Pour the vegetable mixture into a large soup pot.
  • Drain the canned beans and add them to the food processor with 1 cup of vegetable broth. Pulse until the beans are puréed. Pour the puréed beans into the soup pot along with the remaining 2 cups vegetable broth and cumin.
  • Stir the contents of the soup pot until everything is evenly combined. Turn the heat on to medium, and bring the soup up to a simmer. Allow the soup to simmer for about 10 minutes.
  • Taste the soup and add salt to taste (about ¾ tsp). Squeeze about 1 Tbsp juice from the lime and add stir that into the soup as well. Taste and adjust the lime or salt to your liking.

Nutrition

Serving: 1.33cup | Calories: 195kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Sodium: 769mg | Fiber: 10g
black bean and roasted salsa soup in a Dutch oven garnished with cilantro

How to Make Black Bean and Roasted Salsa Soup – Step By Step Photos

prepped vegetables on a baking sheet with oil being drizzled over top

Preheat the oven to 400ºF. Slice 6 Roma tomatoes in half. Cut one yellow onion into chunks. Cut one red bell pepper and one jalapeño in half, then scrape the seeds out. Peel four cloves of garlic. Leave 2 poblano peppers whole. Add all the vegetables to a large baking sheet, then drizzle 2 Tbsp of your favorite cooking oil over top. Toss until the vegetables are well coated in oil.

Roasted vegetables on the baking sheet

Roast the vegetables in the preheated oven for about 45 minutes, or until they’re well browned on the edges, stirring once halfway through.

Peeled poblanos on a cutting board one with the seeds scraped out

Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the flesh. Peel the poblanos, then open them up and scrape out the seeds.

Roasted vegetables in a food processor

Add the roasted vegetables and about ½ cup fresh cilantro to a food processor or blender.

puréed vegetables in the food processor

Pulse the vegetables until they’re about half puréed (I like to leave it just slightly chunky so you can see all the separate colors). Pour the vegetables into a large soup pot.

puréed beans in a food processor

Drain two cans of black beans and add them to the food processor with one cup of vegetable broth. Puré until mostly smooth.

Vegetable broth being poured into the soup pot with vegetables and beans

Pour the beans into the soup pot with the vegetables and add the remaining 2 cups vegetable broth and ½ tsp cumin. Stir until everything is combined.

Finished soup in the pot with salt and lime on the side

Bring the soup up to a simmer over medium heat. Allow the soup to simmer for about 10 minutes, then season with salt and lime juice. I added ¾ tsp salt and 1 Tbsp lime juice, but start small and add according to your taste buds.

Overhead view of a bowl full of black bean and roasted salsa soup with a spoon in the center

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Jalapeño Cheddar Cornbread

This Jalapeño Cheddar Cornbread is rich, moist, and a little spicy. It’s perfect for pairing with your favorite soup or chili.

The post Jalapeño Cheddar Cornbread appeared first on Budget Bytes.

As if cornbread wasn’t delicious enough on its own, I went ahead and stirred in a pile of shredded cheddar cheese and chopped jalapeño. Because why not? And since this Jalapeño Cheddar Cornbread is on the spicy side, I decided to go with a richer cornbread batter that includes sour cream and an extra egg to kind of balance the heat. The result is rich, cheesy, moist, and ✨spicy✨.

Two baskets of jalapeño cornbread pieces with whole jalapeños on the sides

How Spicy Is This Cornbread?

It’s pretty spicy. Despite scraping the seeds out of the jalapeño that is mixed into the batter, the heat still seems to permeate the cornbread pretty well. If you’re not into heat, you can certainly just make this a plain cheddar cornbread or stir in some mild diced green chiles in place of the jalapeño.

What Kind of Baking Dish Should I Usse?

I used a ceramic baking dish, but I’ve also tested the recipe using a glass baking dish, and they both worked great. An 8×8-inch square dish is probably the best size. You could also bake this in a 10-inch cast iron skillet, although you may want to preheat it just a bit before adding the batter.

Can I Make Them Jalapeño Cheddar Cornbread Muffins?

Yes, just divide the batter equally between about ten wells of a muffin tin and bake at the same temperature. Because the muffins are smaller and have more surface area exposed to the heat, the baking time will be shorter. Just keep an eye on the muffins starting at about 20 minutes, and let them continue to bake until puffed in the center and golden brown around the edges.

How to Store Jalapeño Cheddar Cornbread

Allow the cornbread to cool completely to room temperature and then store in an air-tight container in the refrigerator for up to 4-5 days. Or, you can wrap it tightly in plastic, place it in a freezer bag, and freeze it for a few months. To thaw, simply let the cornbread sit at room temperature for about 15 minutes, or microwave for 30 seconds or so.

A piece of jalapeño Cornbread being lifted out of the baking dish
Jalapeño Cheddar Cornbread half in the baking dish and half on a cooling rack

Jalapeño Cheddar Cornbread

This Jalapeño Cheddar Cornbread is rich, moist, and spicy. It's perfect for pairing with your favorite soup or chili. 
Total Cost $3.19 recipe / $0.35 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 pieces
Calories 289kcal
Author Beth – Budget Bytes

Ingredients

  • 1 tsp butter $0.04
  • 1 cup all-purpose flour $0.15
  • 1 cup cornmeal $0.38
  • 2 Tbsp sugar $0.04
  • 1 Tbsp baking powder $0.06
  • 3/4 tsp salt $0.02
  • 4 oz. cheddar, shredded $1.00
  • 2 jalapeños $0.14
  • 1/2 cup sour cream $0.58
  • 1/2 cup milk $0.20
  • 2 large eggs $0.42
  • 1/4 cup cooking oil $0.16

Instructions

  • Preheat the oven to 400ºF. Use the butter to grease the inside of an 8×8 inch baking dish.
  • In a large bowl, combine the flour, cornmeal sugar, baking powder, and salt.
  • Remove the seeds from one of the jalapeños and finely dice it, then slice the second jalapeño into rounds. Add the diced jalapeño to the bowl with the flour, saving the sliced jalapeño to use as a topping.
  • Add about ¾ of the shredded cheddar to the bowl with the flour mixture, saving the remaining to use as a topping. Stir the diced jalapeño and shredded cheddar into the flour mixture until evenly combined.
  • In a separate bowl, whisk together the sour cream, milk, eggs, and oil.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is moist (it's okay if there are a few lumps).
  • Pour the batter into the prepared baking dish and spread it out evenly. Top with the sliced jalapeños and the remaining shredded cheddar.
  • Bake the cornbread for about 35 minutes, or until the center has puffed up and the edges are golden brown.
  • Slice the cornbread into nine squares and serve warm.

Nutrition

Serving: 1piece | Calories: 289kcal | Carbohydrates: 28g | Protein: 8g | Fat: 16g | Sodium: 450mg | Fiber: 2g

Love cornbread? Try these other cornbread flavors: Sweet Potato Cornbread, Lemon Blueberry Cornbread Skillet, Easy Homemade Cornbread (classic cornbread), or Hatch Chile Sweet Potato Cornbread.

Jalapeño Cheddar Cornbread half in the baking dish and half on a cooling rack

How to Make Jalapeño Cheddar Cornbread – Step by Step Photos

cornbread dry ingredients in a bowl

Preheat the oven to 400ºF and use about 1 tsp butter to grease the inside of an 8×8-inch baking dish. In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 2 Tbsp sugar, 3 tsp baking powder, and ¾ tsp salt.

Diced and sliced jalapeño on a cutting board

Remove the seeds from one jalapeño and then finely dice the pepper. Slice the second jalapeño into rounds. The diced jalapeño will go into the batter and the rounds will be used as a topping.

jalapeño and shredded cheddar added to the dry ingredients

Add the diced jalapeño and most of your 4oz. shredded cheddar cheese to the bowl with the dry ingredients (save about ¼ of the cheese to use as a topping). Stir the jalapeño and cheddar into the flour mixture.

Eggs oil and milk in a bowl with a whisk

In a separate bowl, whisk together ½ cup milk, 2 large eggs, and ¼ cup cooking oil.

Wet ingredients being poured into the bowl of dry ingredients

Pour the bowl of wet ingredients into the bowl of dry ingredients.

stirred cornbread batter

Stir until everything is moist. Avoid over stirring. It’s okay if it’s a little lumpy.

cheddar being sprinkled on top of cornbread batter in the baking dish

Spread the cornbread batter into an 8×8-inch baking dish, then top with the sliced jalapeños. Finish by topping with the remaining shredded cheddar cheese.

baked jalapeño cheddar cornbread in the baking dish

Bake the cornbread in the preheated 400ºF oven for about 35 minutes or until the center is puffed and it’s golden brown around the edges.

Two baskets full of jalapeño Cornbread pieces

Slice the cornbread into nine pieces and serve warm with your favorite soup or chili!!

The post Jalapeño Cheddar Cornbread appeared first on Budget Bytes.

Blueberry Corn Salad

The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet co…

The summer produce is so good right now, I can’t get enough. I have been making lots and lots of salads: cucumber salad, tomato salad, easy orzo salad, watermelon salad…just to name a few! At the market, I picked up blueberries and sweet corn because they looked so good. I made one of my favorite…

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Sweet Corn Salsa

Fresh and juicy summer sweet corn makes the best corn salsa for topping tacos, salads, bowl meals, or dipping with your favorite chips.

The post Sweet Corn Salsa appeared first on Budget Bytes.

If you’ve never raw fresh sweet corn, let this recipe be a sign that you totally need to try it. Fresh sweet corn is one of the best parts of summer and when it’s raw it is deliciously sweet, crunchy, and *juicy*. And this Fresh Sweet Corn Salsa is the perfect way for you to dip your toes into the waters and experience the awesomeness that is raw sweet corn.

Overhead view of a bowl of sweet corn salsa with lime and salt on the side

What’s in Corn Salsa?

I like to keep things simple in life, so I made my corn salsa super simple, kind of like a pico de gallo with corn. It has fresh sweet corn, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. That’s it! It hits all my favorite flavor elements: sweet, salty, acidic, and spicy!

Do You Have to Use Fresh Corn?

You don’t have to use fresh corn for this salsa, but it’s definitely going to make the salsa top-notch. If you want to make this salsa in the off-season or just don’t have good fresh corn available, the next best choice would be frozen corn. I don’t suggest canned corn for this recipe because it will definitely throw the flavor off since it is canned in liquid that usually contains both sugar and salt.

If you want to use fresh corn but just don’t want to use raw corn, grilling the corn first will give this salsa a nice smokey flavor. You can also just do your usual boil, steam, or oven roasting.

If you need help knowing how to pick the best fresh corn, check out this short tutorial from Taste of Home about How to Pick the Best Corn.

What Else Can You Add?

If you do want to fancy it up some, here are some other great flavors that would be awesome in corn salsa:

  • Avocado (the fat will balance the heat nicely)
  • Cotija cheese
  • Green onion (a great sub for red onion, if needed)
  • Black beans
  • Red bell pepper

How to Serve Corn Salsa

Corn salsa is that great all-purpose summer condiment or side. You can serve it on things or just as a sort of side salad to your meal. I served mine this week on top of my Fish Tacos, but it would also be great with Beef Taco Skillet, Green Chile Chicken Enchiladas, Easy Cilantro Chicken, Creamy White Bean and Spinach Quesadillas, or Black Bean and Avocado Enchiladas.

Close up shot of fresh corn salsa from the side
overhead view of a bowl full of corn salsa

Sweet Corn Salsa

Fresh and juicy summer sweet corn makes the best corn salsa for topping tacos, salads, bowl meals, or dipping with your favorite chips.
Total Cost $2.65 recipe / $0.44 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 ½ cup each
Calories 83kcal
Author Beth – Budget Bytes

Ingredients

  • 3 ears sweet corn $0.90
  • 2 Roma tomatoes $0.93
  • 1/4 cup diced red onion $0.07
  • 1 jalapeño $0.07
  • 1/4 cup chopped cilantro $0.17
  • 1 fresh lime (2 Tbsp juice) $0.50
  • 1/2 tsp salt $0.02

Instructions

  • Remove the husks and silk from the fresh corn. Cut the stem off the bottom to create a flat, stable surface on which to stand the ear of corn. Stand the ear of corn upright, stem side down, and slice downward with a sharp knife to remove the kernels. Place the sliced kernels in a large bowl.
  • Dice the tomatoes. Remove the seeds from the jalapeño, then finely dice. Finely dice the red onion, and roughly chop the cilantro. Add the tomatoes, jalapeño, onion, and cilantro to the bowl with the corn.
  • Juice the lime then drizzle about 2 Tbsp of the juice on top of the vegetables. Sprinkle the salt over top, give everything a good stir, taste, then adjust the lime or salt to your liking. Serve immediately.

Nutrition

Serving: 0.5cup | Calories: 83kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Sodium: 196mg | Fiber: 2g
side view of a bowl full of fresh sweet corn salsa

How to Make Sweet Corn Salsa – Step by Step Photos

corn kernels sliced off an ear of corn in a baking tray

Remove the husk and silk from three ears of fresh sweet corn. Slice the stem off the bottom to create a flat surface on which to stand the ear of corn. Stand the ear up on its end, then use a sharp knife to slice downward to remove the kernels. I like to do this on a rimmed baking sheet to catch the kernels as they fall.

Diced roma tomatoes on a cutting board

Dice three Roma tomatoes. Try to make it a small dice, similar in size to the corn kernels.

Diced jalapeño, red onion, and chopped cilantro

Remove the seeds from one jalapeño, then finely dice. Finely dice about ¼ cup red onion and roughly chop about ¼ cup fresh cilantro.

lime juice being drizzled over the bowl of salsa ingredients

Add the corn, tomatoes, jalapeño, red onion, and cilantro to a bowl. Squeeze the juice from one lime, then add about 2 Tbsp of the juice to the bowl. Sprinkle ½ tsp salt over top.

Stirred fresh corn salsa in the bowl

Stir until everything is combined and coated in juice and salt.

overhead view of a bowl full of corn salsa

Serve immediately or refrigerate for later. If refrigerating, make sure to give it a good stir before serving to redistribute the juices.

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Blueberry, Strawberry & Jicama Salsa

It’s time to get snacking with this fresh and festive Blueberry, Strawberry, and Jicama Salsa. It is one of my favorite recipes to make for the 4th of July, Memorial Day, Labor Day, or really any day! It is so simple to make and so good with salt…

It’s time to get snacking with this fresh and festive Blueberry, Strawberry, and Jicama Salsa. It is one of my favorite recipes to make for the 4th of July, Memorial Day, Labor Day, or really any day! It is so simple to make and so good with salty tortilla chips. It is always a crowd…

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Easy Mango Salsa

I love making homemade salsa because it is easy, fresh, SO delicious. This homemade mango salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the …

I love making homemade salsa because it is easy, fresh, SO delicious. This homemade mango salsa is really going to blow your mind. It is one of my very favorite salsa recipes. Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the most perfect marriage of spicy and sweet that you’ll keep coming…

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Flautas

What is a Flauta? If you haven’t had a flauta before, it’s time! Flautas are basically rolled up, crispy tacos. Tortillas are filled with meat and cheese and fried to perfection. Serve as an appetizer or main dish, and dip them into guacamo…

What is a Flauta? If you haven’t had a flauta before, it’s time! Flautas are basically rolled up, crispy tacos. Tortillas are filled with meat and cheese and fried to perfection. Serve as an appetizer or main dish, and dip them into guacamole, sour cream, and salsa! And if you are wondering if there is…

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Pico de Gallo

Chips and salsa are one of my all-time favorite appetizers and snacks. If I open a bag a chips and start dipping, you can count on that bag of chips being gone by the end of the hour. I have no self control when it comes to snacking on chips and salsa!…

Chips and salsa are one of my all-time favorite appetizers and snacks. If I open a bag a chips and start dipping, you can count on that bag of chips being gone by the end of the hour. I have no self control when it comes to snacking on chips and salsa! I want to…

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