Roasted-Corn Salsa

Roasted-Corn Salsa

Relish this colorful and tasty salsa. It’s great on grilled meats!

Prep Time

35

Minutes

Total Time

1:15

Hr:Mins

Makes

2

1/2

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.
Makes 2 1/2 cups salsa
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Serrano chilies make good--but hotter--stand-ins for Anaheim chilies.
Special Touch
A jar of Roasted-Corn Salsa and a bag of gourmet chips make a welcome hostess gift.

Nutrition Information:

1 Serving (1/4 Cup Serving)
  • Calories 50
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 65 mg;
  • Total Carbohydrate 9 g
    • (Dietary Fiber 1 g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.