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Grilled Corn and Vidalia Onion Salsa

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill or broiler.

  2. 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.

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