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"This colorful salsa is worth the extra time it takes to grill the ears of corn," assures field editor Nancy Horsburgh of Everett, Ontario. "The flavor goes well with barbecued meats, but it's also tasty served with chips."
This recipe is:
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One serving (1/4 cup salsa) equals 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 64 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.
Originally published as Roasted Corn Salsa in Taste of Home June/July 2001, p8
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Aug. 06, 2009 by mom4532
I use canned corn. Drain and add to a black skillet and roast on grill to give the smokey flavor. Be sure to spray the skillet with cooking spray and stir corn often. Works well, tastes great.
Reviewed on Jun. 13, 2008 by whateverfood
Yeah, you're right- this is labor intensive. I used a bundt pan to hold the cob while I cut off the corn. Is it worth it? It tastes pretty good- no issue there, but I usually don't have this kind of time to spend on a "condiment." I'm going to play with this a little to see if I can make this a little more time-friendly.
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