Grilled Corn Salsa

A jalapeno chile adds heat to this colorful salsa.

9 users rated this recipe an average rating of 4.0
  • Serving Size: 1/4 cup
  • Yields: 2 cups
  • Prep: 25 mins
  • Chill: 2 hrs
  • Grill: 12 mins
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Grilled Corn Salsa
ears corn, husks and silks removed
Nonstick cooking spray
of a medium red sweet pepper, seeded and chopped
cup chopped red onion (1 small)
fresh jalapeno chile pepper, seeded and chopped (see tip, page ???)
cup snipped fresh cilantro
tablespoons lime juice
tablespoons olive oil
teaspoon salt
teaspoon ground black pepper
Lime wedges (optional)
    The day before:
  1. Coat corn with cooking spray. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium coals for 12 to 16 minutes or just until tender, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover and grill as above.)
  2. Remove corn from grill. When cool enough to handle, cut kernels from cobs. (You should have about 2 cups kernels.)
  3. In large bowl combine corn kernels, sweet pepper, red onion, chile pepper, cilantro, lime juice, oil, salt, and black pepper. Cover and chill overnight.
  4. Tailgate day:
  5. If desired, garnish with lime wedges. Tote salsa in an insulated cooler with ice packs. Serve with grilled or broiled meat, poultry, or seafood, or as a dip with fresh vegetables and/or tortilla chips.
From the Test Kitchen
Must-Have Equipment:

an insulated cooler with ice packs

Nutrition Facts (Grilled Corn Salsa)
    Per serving:
  • 99 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 157 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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