Grilled Corn and Vidalia Onion Salsa

Grilled Corn and Vidalia Onion Salsa Recipe
Randy Mayor; Melanie J. Clarke
Skip the tomatoes and make a salsa recipe that really sings. It pairs perfectly with chips or veggie slices. Try serving this salsa with fish.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 102
Caloriesfromfat 12 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.4 g
Polyfat 0.6 g
Protein 3.8 g
Carbohydrate 22.5 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 255 mg
Calcium 13 mg


4 ears corn
1 vidalia onion, cut into 1/2-inch-thick slices
Cooking spray
1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper


Prepare grill or broiler.

Place corn on grill rack or broiler pan; cook 20 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 3 cups. Place onion on grill rack coated with cooking spray; cook 5 minutes on each side. Cool and chop.

Combine corn, onion, and remaining ingredients in a large bowl; toss well.

June 2002
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