Grilled corn and red peppers are combined with a zesty lime dressing and fresh cilantro in this quick and easy salsa. Perfect as an appetizer or a condiment for grilled meat or fish, this salsa is sure to be a hit.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 small ears corn on the cob, husks and silk removed
2 small red peppers
2 Tbsp. Kraft Italian Zesty Lime Dressing
1 Tbsp. chopped fresh cilantro
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How do I make it ?
Heat greased barbecue to medium heat.
Grill corn and peppers 7 to 8 min. or until vegetables are tender and charred on all sides, turning occasionally.
Place peppers in bowl; cover with plastic wrap. Let stand 20 min.
Remove and discard skins and seeds from peppers. Finely chop peppers and cut corn kernels from cobs; place in medium bowl. Add remaining ingredients; mix lightly.
Kraft Kitchen Tips!
How to Remove Corn Kernels from Cob
To remove kernels from cooked ears of corn, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time. You should be able to get about 1 cup corn kernels from the 2 grilled ears of corn.
Calories From Fat
% Daily Value
Fat 0.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 15 mg
Carbohydrate 2 g
Fibre 0 g
Sugars 1 g
Protein 0.4 g
16 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.