ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Corn-and-Pepper Salsa

Yield 2 1/2 cups (serving size: 1/4 cup)
This salsa is a flavorful accompaniment to grilled beef or chicken.

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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.