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.
[HR]
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
Gorgeous – can’t wait to try!
Thank you! Can not wait to try this with my home grown Cherry Tomatoes!
….and the use Newmans Family Recipe!
September 19, 2013
Looks really great, I’ll try it after a trip to the
store. On a really hot day in Texas this is going to taste good.