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Corn and Red Pepper SalsaCorn & Red Bell Pepper Salsa

Jami Nolen, Nutrition Program Associate

June 24, 2012



  • 6 ears of corn
  • 1 red bell pepper
  • 1 (4 ounce) can chopped mild green chiles
  • 1/4 cup chopped red onion
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon freshly ground pepper



  1. Heat grill until hot. Add corn and bell pepper; cook, turning occasionally, until well browned, 12 to 15 minutes.
  2. Cut corn off of the cob and chop peppers. Transfer to a large bowl and mix in remaining ingredients. Let stand for 30 minutes before serving.


Nutrition Information

(Amount per serving)
155 calories
2 g fat (0 g sat, 1 g mono)
0 mg cholesterol
34 g carbohydrates
0 g added sugars
7 g protein
6 g fiber
396 mg sodium
511 mg potassium


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Last update: Monday, February 18, 2013