Roasted Red Pepper-and-Corn Salsa

Name: Roasted Red Pepper-and-Corn Salsa
Yield: 5 servings (serving size: 1/2 cup)
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 ½ teaspoons minced seeded jalapeño pepper; ¼ teaspoon salt

5 Ratings
3 Reviews

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.

Recipe by Cooking Light June 2001

Gallery

Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary

Yield:

5 servings (serving size: 1/2 cup)

Nutrition Info

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 ½ teaspoons minced seeded jalapeño pepper
¼ teaspoon salt

Directions

Step 1
Cover corn with water; let stand 30 minutes. Drain. Remove husks from corn; discard husks. Scrub silks from corn; set corn aside.

Advertisement
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.

Nutrition Facts

Per Serving:

42 calories; calories from fat 11%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 1.3g; carbohydrates 9.8g; fiber 1.7g; iron 0.7mg; sodium 124mg; calcium 5mg.

Sort by: Newest

Newest Oldest

kristenmcclure

07/20/2014

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

luppymonster

05/18/2011

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

FrancesRaybon

10/17/2009

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

Back to Roasted Red Pepper-and-Corn Salsa

All Reviews for Roasted Red Pepper-and-Corn Salsa

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party