Grilled Corn Salsa

This smoky-tasting salsa makes a great salad, too. Just serve it in a mound over torn salad greens.

This recipe goes with Black Bean Tostadas with Grilled Corn Salsa

Yield: 3 1/2 cups
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 2.5g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 12mg
  • Calcium: 0.0mg

Ingredients

  • 6 ears fresh corn
  • 1 large sweet red pepper
  • 2 teaspoons vegetable oil
  • Vegetable cooking spray
  • 1/2 cup finely chopped purple onion
  • 1/4 cup diced California green chile
  • 1/4 cup fresh lime juice
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt

Preparation

  1. Remove and discard husks and silks from corn; set corn aside. Cut red pepper into quarters; remove and discard seeds and membrane. Brush corn and pepper quarters with 2 teaspoons oil.
  2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place corn on rack; grill, covered, 20 minutes or until tender, turning every 5 minutes. Let cool; cut corn from cob. Place red pepper on rack; grill, covered, 5 minutes on each side. Let cool; dice red pepper.
  3. Combine corn, red pepper, onion, and remaining ingredients in a medium bowl; stir well. Serve at room temperature with chicken or pork or as a dip with no-oil baked tortilla chips.
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