Smoky Grilled Corn Salsa
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 cups.
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
Ingredients
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6 plum tomatoes, halved
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4 medium ears sweet corn, husks removed
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2 medium sweet yellow peppers, halved
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2 medium green peppers, halved
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3 jalapeno peppers, halved and seeded
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1 medium red onion, cut into 1/2-inch slices
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1/4 cup minced fresh cilantro
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3 tablespoons olive oil
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3 tablespoons red wine vinegar
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5 garlic cloves, minced
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1 teaspoon salt
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1/2 teaspoon sugar
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1/2 teaspoon pepper
Directions
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1.
Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn.
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2.
In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.
Nutrition Facts
1/4 cup: 40 calories, 2g fat (0 saturated fat), 0 cholesterol, 102mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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