Roasted Red Pepper-and-Corn Salsa

Randy Mayor; Mary Catherine Muir

To keep the corn from drying out on the grill, soak the ears in water first. You can grill the corn and bell peppers at the same time, but check the peppers earlier, since they cook faster. The salsa is great as an appetizer or as a topping for grilled meats, fish, or poultry.

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 11%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.3g
  • Carbohydrate: 9.8g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 124mg
  • Calcium: 5mg

Ingredients

  • 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

Preparation

  1. Cover corn with water; let stand 30 minutes. Drain. Remove husks from corn; discard husks. Scrub silks from corn; set corn aside.
  2. Prepare grill.
  3. 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.
  4. 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.
  5. Combine corn, bell peppers, and remaining ingredients in a medium bowl. Cover and chill.
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