Roasted Corn and Pepper Salsa

Sauces and Condiments.
To keep the corn from drying out on the grill, soak the ears in water first. You can grill the corn and bell peppers at the same time, but check the peppers earlier, since they cook faster. Serve this with grilled meat, chicken of fish.

Roasted Corn and Pepper Salsa


Quantity Ingredients
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.

Prepare grill.

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.

Per Serving:

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