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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Grilled Corn Salsa

Serving size: 1/4cup Yield: 2 cups
Prep 25 mins Chill 2 hrs Grill 12 mins
Grilled Corn Salsa
  • 4  ears  corn, husks and silks removed
  •  Nonstick cooking spray
  • 1/2  of a medium red sweet pepper, seeded and chopped
  • 1/3  cup  chopped red onion (1 small)
  • 1  fresh jalapeno chile pepper, seeded and chopped (see tip, page ???)
  • 1/4  cup  snipped fresh cilantro
  • 2  tablespoons  lime juice
  • 2  tablespoons  olive oil
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  •  Lime wedges (optional)
Directions 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.

Tailgate day::

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 KitchenMust-Have Equipment:
  • an insulated cooler with ice packs
Nutrition Facts (Grilled Corn Salsa)
  • cal. (kcal) 99,
  • Fat, total (g) 4,
  • sat. fat (g) 1,
  • carb. (g) 15,
  • fiber (g) 2,
  • pro. (g) 3,
  • sodium (mg) 157,
  • Percent Daily Values are based on a 2,000 calorie diet

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