Charred Corn and Pepper Salsa
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 13.64
- Health score: 7.00
- Weight Watcher points: 2.00
Summary
Charred Corn and Pepper Salsa requires about 45 minutes from start to finish. This recipe makes 6 servings with 70 calories, 3g of protein, and 1g of fat each. For 84 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of bell pepper, cilantro, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mexican cuisine. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. With a spoonacular score of 41%, this dish is good. Try Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa, Charred Tomatillo and Yellow Pepper Salsa, and Charred Corn Salad or Salsa for similar recipes.
Ingredients
bell pepper1
cilantro0.5 cup
ears of corn4
limes2
pepper1 TBSP
onion0.5
Instructions
Step 1
Bring a large pot of water to a boil.
Step 2
Add corn and cook until tender, about 10 minutes.
Step 3
Heat grill pan to high.
Step 4
Place corn on grill pan and char each side of corn about 1 minute per side.
Step 5
Remove corn and let cool.
Step 6
Add peppers to grill pan and cook for 2 minutes per side till charred.
Step 7
Remove and let cool.Once cool, slice kernels off of cob and add to large bowl. Chop pepper into bite sized pieces and add to corn. Chop red onion into small pieces and add to bowl. Roughly chop cilantro and add to bowl.Juice to 2 limes into the bowl.
Step 8
Add pepper, mix together until evenly combined. Refrigerate and serve.
Categories
Cuisines: Mexican
Dish Types: antipasti, condiment, starter, snack, appetizer, dip, antipasto, hor d'oeuvre, spread
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan