Scorched Corn & Chili Salsa
|Corn ears||2 Medium|
|Ripe tomato||1 Small, stemmed, cored, seeded and finely diced|
|Fresh anaheim chile||1 Medium, stemmed, seeded and finely diced (California)|
|Garlic||2 Clove (10 gm), minced|
|Lime juice||2 Tablespoon|
|Ground chilies||1 Tablespoon (New Mexican / California)|
Remove and discard husks and silks from corn.
Place corn on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds).
Grill until lightly browned on all sides, turning as needed.Remove corn from barbecue and cut kernels off cob.
In a bowl, mix corn kernels, tomato, diced chili, garlic, lime juice, ground chili, and salt to taste.
Serving size: Complete recipe
Calories 395 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 0.7 g3.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 467.8 mg19.5%
Total Carbohydrates 86 g28.8%
Dietary Fiber 14.6 g58.5%
Sugars 15.4 g
Protein 15 g29.6%
Vitamin A 46.8% Vitamin C 173.8%
Calcium 4.7% Iron 15.1%
*Based on a 2000 Calorie diet