ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled-Corn Salsa

Yield Makes 7 cups
Notes: This salsa, created by Susan Woody, of Montrose, Colorado, is from the Olathe festival cookbook. Besides tasting great with chips, it's perfect alongside barbecued burgers, ribs, or other meats.


  • 4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed
  • 1 onion (8 oz.), peeled and cut crosswise into 1/2-inch-thick slices
  • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and halved
  • 6 ounces fresh jalapeño chilies (about 8), rinsed, stemmed, seeded, and halved
  • About 1 tablespoon olive oil
  • 2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, and chopped
  • 2 cloves garlic, peeled and minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/2 teaspoon ground cumin
  • Salt

Nutrition Information

  • calories 23
  • caloriesfromfat 27 %
  • protein 0.7 g
  • fat 0.7 g
  • satfat 0.1 g
  • carbohydrate 4.3 g
  • fiber 0.8 g
  • sodium 4 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rub corn, onion, bell pepper, and jalapeños lightly all over with olive oil. Place on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning corn occasionally and other vegetables once, until slightly charred all over, about 5 minutes total for jalapeños, 8 to 10 minutes for other vegetables. Remove to a board as done; let cool. Cut corn kernels from cobs, chop onion and bell pepper, and mince jalapeños.

  2. Meanwhile, in a bowl, combine tomatoes, garlic, cilantro, lime juice, and cumin. Stir in grilled vegetables and add salt to taste.

  3. Nutritional analysis per 1/4 cup.

Olathe Festival