Randy Mayor; Mary Catherine Muir
5 servings (serving size: 1/2 cup)

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.

How to Make It

Step 1

Cover corn with water; let stand 30 minutes. Drain. Remove husks from corn; discard husks. Scrub silks from corn; set corn aside.

Step 2

Prepare grill.

Step 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.

Step 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.

Step 5

Combine corn, bell peppers, and remaining ingredients in a medium bowl. Cover and chill.

Ratings & Reviews

kristenmcclure's Review

July 20, 2014
I didn't think this was worth the trouble. I would have made it raw without all the roasting. it was nothing great.

pmarie's Review

October 14, 2011

luppymonster's Review

May 18, 2011
Great side dish. I used balsamic vinegar instead of lemon juice. Served with pulled pork sandwiches and cabbage apple slaw.

kbolton1's Review

July 26, 2010

FrancesRaybon's Review

October 18, 2009
This is amazing! I added red onion to this recipe to add even more flavor.