Grilled-Corn Salsa

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.

Yield:

Makes 7 cups

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Nutritional analysis per 1/4 cup.

Note:

Susan Woody, of Montrose, Colorado,

Olathe Festival

July 2002