- 2 ears corn with husks (about 1 1/4 pounds)
- 2 red bell peppers
- 2 tablespoons minced fresh parsley
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons minced seeded jalapeño pepper
- 1/4 teaspoon salt
- calories 42
- caloriesfromfat 11 %
- fat 0.5 g
- satfat 0.1 g
- monofat 0.1 g
- polyfat 0.3 g
- protein 1.3 g
- carbohydrate 9.8 g
- fiber 1.7 g
- cholesterol 0.0 mg
- iron 0.7 mg
- sodium 124 mg
- calcium 5 mg
How to Make It
Cover corn with water; let stand 30 minutes. Drain. Remove husks from corn; discard husks. Scrub silks from corn; set corn aside.
Place corn on grill rack; cook 25 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 2 cups. Set kernels aside; discard cobs.
Cut bell peppers in half lengthwise; flatten with hand. Discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack. Cook 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop to measure 3/4 cup.
Combine corn, bell peppers, and remaining ingredients in a medium bowl. Cover and chill.