Spicy Cranberry Corn Salsa Turkey Bowl
Tangy spicy cranberry flavors you'll love! We love when one recipe can be used in different ways! For example this Spicy Cranberry Corn Salsa Turkey Bowl can be made as an entree like we show here however you can just make the salsa and use it for dipping with chips, topping tacos or quesadillas, or whatever else you may use salsa in. If you've never ventured over to our Pinterest page and clicked through our blogger challenge boards you have to! There are so many great cranberry recipes in there (we've had 3 blogger challenges, 2016, 2018, and 2020!). We've added many to our website but there are many more on our Pinterest profile so go check them out and find your new favorite ways to use cranberries in your cooking!
Ingredients
- 5-6 Cups Frozen Cranberries (Tha’ts about 1 1/2 16oz frozen cranberry bags!)
- 1 16oz bag of Frozen Corn (Danielle uses grilled frozen corn)
- 1 Jalapeno Pepper (Seeds removed and diced)
- 1/2 Cup Green Onion, Chopped
- 1/2 Tsp. Pink Himalayan Salt (You can use sea salt if you don’t have pink salt!)
- 1 Tsp. Cumin
- 1/2 Tsp. Garlic Powder
- Juice of 1 Lime
- 1/4 Cup Maple Syrup
- Optional: 1 Serrano Pepper, Diced to Garnish
- Cooked Rice
- Cooked Turkey (or chicken) Breast
30 mins
Total Time
10 mins
Prep Time
20 mins
Cook Time
5
Portions
Directions
- Preheat oven to 400 degrees F.
- Heat frozen corn and set aside.
- Spread frozen cranberries on a baking sheet evenly and roast for 20 minutes. The cranberries will look pump but once they are removed from heat they will decrease in size and “deflate a bit”.
- While cranberries roast prepare the other ingredients by removing jalapeno seeds and dicing it. Chop green onions and serrano pepper if you using one. (Adds extra spice!)
- Remove cranberries from oven and let cool.
- Mix together cooled roasted cranberries, corn, chopped green onions, jalapeno, garlic powder, maple syrup, cumin, lime juice, and salt.
- Serve salsa over cooked rice and turkey.