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Grilled-Corn Salsa





Yields
Makes 7 cups

Notes: This salsa, created by Susan Woody, of Montrose, Colorado, is from the Olathe festival cookbook. Besides tasting great with chips, it's perfect alongside barbecued burgers, ribs, or other meats.

 4 ears fresh corn (about 1 3/4 lb. total), husked, silks removed
 1 onion (8 oz.), peeled and cut crosswise into 1/2-inch-thick slices
 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and halved
 6 ounces fresh jalapeño chilies (about 8), rinsed, stemmed, seeded, and halved
  About 1 tablespoon olive oil
 2 firm-ripe tomatoes (about 1 lb. total), rinsed, cored, and chopped
 2 cloves garlic, peeled and minced
 1/4 cup chopped fresh cilantro
 1/4 cup lime juice
 1/2 teaspoon ground cumin
  Salt
Step 1
1

Rub corn, onion, bell pepper, and jalapeños lightly all over with olive oil. Place on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning corn occasionally and other vegetables once, until slightly charred all over, about 5 minutes total for jalapeños, 8 to 10 minutes for other vegetables. Remove to a board as done; let cool. Cut corn kernels from cobs, chop onion and bell pepper, and mince jalapeños.

Step 2
2

Meanwhile, in a bowl, combine tomatoes, garlic, cilantro, lime juice, and cumin. Stir in grilled vegetables and add salt to taste.

Step 3
3

Nutritional analysis per 1/4 cup.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories23
% Daily Value *
Total Fat 0.7g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4mg1%
Total Carbohydrate 4.3g2%

Dietary Fiber 0.8g3%
Protein 0.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.