Grilled Corn Salsa

By flour_arrangements

LORIE FIOCK • Warren, Indiana
Lime juice lends a tartness to this colorful
salsa—a zippy mixture of corn, sweet red
pepper, red onion and jalapeno peppers.
With its great grilled flavor, this chunky
dip is perfect for summer gatherings and
patio parties.

Ingredients

• 6 medium ears sweet corn
• 3 teaspoons canola oil, divided
• 1 large sweet red pepper, quartered and
• seeded
• 1/2 cup finely chopped red onion
• 2 medium jalapeno pepper, seeded and
• chopped
• 1/4 cup lime juice
• 1/4 teaspoon salt
• Tortilla chips

Details

Servings 3

Preparation

Step 1

1. Remove husks from corn; brush corn and
sweet red pepper with 2 teaspoons oil. Coat
grill rack with cooking spray before starting
the grill.

2. Prepare grill for indirect heat. Grill corn,
covered, over indirect medium heat for
20-25 minutes or until tender, turning often.
Grill red pepper over indirect medium heat
for 5 minutes on each side or until tender.
Cool.

3. Cut corn from cobs and dice the sweet red
pepper; transfer to a large bowl. Stir in the
onion, jalapenos, lime juice, salt and
remaining oil; toss to coat. Serve with
tortilla chips.

Editor’s Note: When cutting hot peppers,
disposable gloves are recommended. Avoid
touching your face.