|2||ears of corn, with husks|
|2||red bell peppers|
|2 tbsp / 25 ml||minced fresh parsley|
|2 tbsp / 25 ml||fresh lemon juice|
|1.5 tsp / 7 ml||minced seeded jalapeno peppers|
|1/4 tsp / 1 ml||salt|
Cover corn with water; let stand 30 minutes. Drain. Remove husks from corn; discard husks. Scrub silks from corn; set corn aside.
Place corn on grill rack; cook 25 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 2 cups. Set kernels aside; discard cobs.
Cut bell peppers in half lengthwise; flatten with hand. Discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack. Cook 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop to measure 3/4 cup.
Combine corn, bell peppers, and remaining ingredients in a medium bowl. Cover and chill.
Calories 42, Fat 0.5 g, Sat. Fat 0.1 g, Cholesterol 0 mg, Protein 1.3 g, Carbohydrate 10 g, Fibre 1.7 g, Sodium124 mg