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Scorched Corn & Chili Salsa

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  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)
  Salt To Taste

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.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

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


Scorched Corn & Chili Salsa Recipe