Grilled Corn and Vidalia Onion Salsa

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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 12%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.8g
  • Carbohydrate: 22.5g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 255mg
  • Calcium: 13mg


  • 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


  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.
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