Roasted Red Pepper-and-Corn Salsa Recipe

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Ingredients

Count

Nutrition

111

Calories

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Ingredients:

Serving

Directions:

Cover corn with water; let stand 30 minutes. Drain. Remove husks from corn; discard husks. Scrub silks from corn; set corn aside.
Prepare grill.
Place corn on grill rack; cook 25 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 2 cups. Set kernels aside; discard cobs.
Cut bell peppers in half lengthwise; flatten with hand. Discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack. Cook 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop to measure 3/4 cup.
Combine corn, bell peppers, and remaining ingredients in a medium bowl. Cover and chill.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	110.8 Kcal (464 kJ)
Calories from fat	10.34 Kcal
		% Daily Value*
Total Fat	1.15g	2%
Sodium	135.99mg	6%
Potassium	374.33mg	8%
Total Carbs	24.47g	8%
Sugars	5.4g	22%
Dietary Fiber	4.06g	16%
Protein	3.45g	7%
Vitamin C	60.4mg	101%
Vitamin A	1.2mg	39%
Iron	21.4mg	119%
Calcium	7.2mg	1%

Amount Per 100 g
Calories	61.2 Kcal (256 kJ)
Calories from fat	5.71 Kcal
		% Daily Value*
Total Fat	0.63g	2%
Sodium	75.11mg	6%
Potassium	206.75mg	8%
Total Carbs	13.51g	8%
Sugars	2.98g	22%
Dietary Fiber	2.24g	16%
Protein	1.91g	7%
Vitamin C	33.3mg	101%
Vitamin A	0.7mg	39%
Iron	11.8mg	119%
Calcium	4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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