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Grilled Corn Salsa

Yield 3 1/2 cups
This smoky-tasting salsa makes a great salad, too. Just serve it in a mound over torn salad greens.


  • 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

Nutrition Information

  • calories 13
  • caloriesfromfat 0.0 %
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.3 g
  • carbohydrate 2.5 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 12 mg
  • calcium 0.0 mg

How to Make It

  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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