Print Options

 
 
 
 Print
Roasted Corn Salsa Recipe

Roasted Corn Salsa Recipe

"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."
TOTAL TIME: Prep: 30 min. Grill: 20 min. + cooling YIELD:10 servings

Ingredients

  • 2 medium ears sweet corn in husks
  • 2 medium tomatoes, chopped
  • 1 small onion, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon finely chopped sweet red pepper
  • 1 teaspoon minced seeded jalapeno pepper
  • 1/4 teaspoon salt
  • Dash pepper
  • Tortilla chips

Directions

  • 1. Peel back husks of corn but don't remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool.
  • 2. Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips. Yield: about 2-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.