Roasted Corn-and-Pepper Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 30%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.9g
  • Carbohydrate: 7g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 122mg
  • Calcium: 3mg


  • 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


  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.
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