Roasted-Corn Salsa

  • Prep Time 35 min
  • Total Time 1 hr 15 min
  • Servings 2

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 Cup Serving
Calories
50
Calories from Fat
10
% Daily Value
Total Fat
1 g
1%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
65 mg
65%
Total Carbohydrate
9 g
9%
Dietary Fiber
1 g
1%
Protein
1 g
1%
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
28%
28%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.