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Corn Salsa
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| Grilled Corn Salsa 12345 Loved It? ingredients 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
1.The day before: 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: 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
Tip Must-Have Equipment: an insulated cooler with ice packs
nutrition facts (Grilled Corn Salsa)
Calories 99, Protein (gm) 3, Carbohydrate (gm) 15, Fat, total (gm) 4, Saturated fat (gm) 1, Dietary Fiber, total (gm) 2, Sodium (mg) 157, Percent Daily Values are based on a 2,000 calorie diet
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