Roasted Red Pepper-and-Corn Salsa

Ingredients

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

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...

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