Healthy Recipes: Grilled Corn and Tomato Salsa

No grill? You can broil the corn and peppers instead. For a hotter salsa, use 1 or 2 jalapeños instead of the poblano. For a “no chili” taste, replace the poblanos with 1 green bell pepper.

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Time to prepare: 30 minutes

Ingredients:
2 cobs corn
2 poblano chili peppers, quartered lengthwise
1 red bell pepper, quartered lengthwise
¾ lb. tomatoes, diced
1 avocado, diced
¼ tsp. kosher salt
juice of ½ lime

Directions:
• Heat a grill over high heat. Once hot, scrub and oil the grate. Grill the corn and peppers until charred in places, about 5 minutes, then remove from the grill and allow to cool.
• Cut the corn from the cobs. Remove and discard the stems and seeds from the poblano and red peppers, then dice the peppers.
• In a large bowl, toss the corn and peppers with the remaining ingredients.

Serves 4.

Nutrition Information:
Per serving (1 cup)—
Calories: 150
Sodium: 130 mg
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 18 g
Protein: 3 g
Fiber: 6 g