Roasted Red Pepper-and-Corn Salsa
- 2 tablespoons minced fresh parsley
- 2 ears corn with husks (about 1 1/4 pounds)
- 2 tablespoons fresh lemon juice
- 2 red bell peppers
- 1 ½ teaspoons minced seeded jalapeño pepper
- ¼ teaspoon salt
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...