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Grilled Corn Salsa

A jalapeno chile adds heat to this colorful salsa.

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  • Serving Size: 1/4 cup
  • Yields: 2 cups
  • Prep: 25 mins
  • Chill: 2 hrs
  • Grill: 12 mins

Grilled Corn Salsa

Directions

  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. 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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