| 3 | ears corn |
| 4 | medium green onions |
| 2 | teaspoons vegetable oil |
| 1 | medium red bell pepper, chopped (1 cup) |
| 2 | tablespoons finely chopped Anaheim chilies |
| 3 | tablespoons lemon juice |
| 1/4 | teaspoon salt |
| 1. | Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. |
| 2. | Husk corn and remove silk. Brush corn and onions with oil. |
| 3. | Cover and grill corn and onions 4 to 6 inches from medium-hot heat 5 minutes. Remove onions from grill; set aside. Turn corn. Cover and grill about 15 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes. |
| 4. | Cut corn from ears. Cut onions into slices. Mix corn, onions and remaining ingredients. |
|
| Serrano chilies make good--but hotter--stand-ins for Anaheim chilies. |
|
| A jar of Roasted-Corn Salsa and a bag of gourmet chips make a welcome hostess gift. |
Nutrition Information:
50 ( 10 ); 1 g ( 0g); 0mg; 65 mg; 9 g ( 1 g); 1 g 16 %; 28 %; 0%; 2 % 1/2