Roasted Red Pepper-and-Corn Salsa

Roasted Red Pepper-and-Corn Salsa
Photo by Randy Mayor


  • 2 tablespoons minced fresh parsley
  • 2 ears corn with husks (about 1 1/4 pounds)
  • 2 tablespoons fresh lemon juice
  • 2 red bell peppers
  • ¼ teaspoon salt
  • 1 ½ teaspoons minced seeded jalapeño pepper

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...

View full recipe at My Recipes


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