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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This smoky-tasting salsa makes a great salad, too. Just serve it in a mound over torn salad greens. Ingredients:
6 ears fresh corn |
1 large sweet red pepper |
2 teaspoons vegetable oil |
vegetable cooking spray |
1/2 cup finely chopped purple onion |
1/4 cup diced california green chile |
1/4 cup fresh lime juice |
1 teaspoon vegetable oil |
1/4 teaspoon salt |
Directions:
1. Remove and discard husks and silks from corn; set corn aside. Cut red pepper into quarters; remove and discard seeds and membrane. Brush corn and pepper quarters with 2 teaspoons oil.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place corn on rack; grill, covered, 20 minutes or until tender, turning every 5 minutes. Let cool; cut corn from cob. Place red pepper on rack; grill, covered, 5 minutes on each side. Let cool; dice red pepper.
3. Combine corn, red pepper, onion, and remaining ingredients in a medium bowl; stir well. Serve at room temperature with chicken or pork or as a dip with no-oil baked tortilla chips.
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