Roasted Corn-and-Pepper Salsa

recipe
This salsa is a flavorful accompaniment to grilled beef or chicken.

Yield:

2 1/2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 39
Caloriesfromfat 30 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.4 g
Polyfat 0.6 g
Protein 0.9 g
Carbohydrate 7 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 122 mg
Calcium 3 mg

Ingredients

1 small red bell pepper, seeded and cut in half
1 small green bell pepper, seeded and cut in half
3 ears shucked corn
2 teaspoons olive oil, divided
1/2 teaspoon salt, divided
Cooking spray
1/8 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon diced onion
1 teaspoon minced seeded jalapeño pepper
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Prepare grill.

Brush bell peppers and corn with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt. Place bell peppers and corn on grill rack coated with cooking spray. Grill bell peppers 5 minutes or until crisp-tender, turning occasionally. Remove bell peppers from grill. Grill corn 10 minutes or until lightly browned, turning occasionally. Cool slightly. Dice bell peppers. Cut kernels from ears of corn; discard cobs. Combine bell peppers, corn, 1 teaspoon oil, 1/4 teaspoon salt, orange rind, and remaining ingredients in a bowl, and toss well. Serve at room temperature.

Note:

October 1999
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