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  1. Red Pepper & Corn Salsa

Red Pepper & Corn Salsa

00:35:00 16 servings, 2 Tbsp. (30 mL) each
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16 servings, 2 Tbsp. (30 mL) each

Grilled corn and red peppers are combined with a zesty lime dressing and fresh cilantro in this quick and easy salsa. Perfect as an appetizer or a condiment for grilled meat or fish, this salsa is sure to be a hit.

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Make It

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  • Heat greased barbecue to medium heat.
  • Grill corn and peppers 7 to 8 min. or until vegetables are tender and charred on all sides, turning occasionally.
  • Place peppers in bowl; cover with plastic wrap. Let stand 20 min.
  • Remove and discard skins and seeds from peppers. Finely chop peppers and cut corn kernels from cobs; place in medium bowl. Add remaining ingredients; mix lightly.

How to Remove Corn Kernels from Cob

To remove kernels from cooked ears of corn, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time. You should be able to get about 1 cup corn kernels from the 2 grilled ears of corn.


  • 16 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 16 servings, 2 Tbsp. (30 mL) each
Calories 15
% Daily Value
Total fat 0.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 15mg
Carbohydrate 2g
Dietary fibre 0g
Sugars 1g
Protein 0.4g
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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