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Roasted-Corn Salsa

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Roasted-Corn Salsa
  • Prep 35 min
  • Total 1 hr 15 min
  • Servings 2
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Relish this colorful and tasty salsa. It’s great on grilled meats!
Updated May 9, 2005

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serrano chilies make good--but hotter--stand-ins for Anaheim chilies.
  • tip 2
    A jar of Roasted-Corn Salsa and a bag of gourmet chips make a welcome hostess gift.

Nutrition

50 Calories, 1 g Total Fat, 1 g Protein, 9 g Total Carbohydrate

Nutrition Facts

Serving Size: 1/4 Cup Serving
Calories
50
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
65 mg
Potassium
130 mg
Total Carbohydrate
9 g
Dietary Fiber
1 g
Protein
1 g
% 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.
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