Grilled Corn Salsa

1. 1

   Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

2. 2

   Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often.

3. 3

   Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool.

4. 4

   Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.