Whip up this Red Pepper & Corn Salsa and enjoy with family or friends. This salsa isn't too spicy, so it's great for those who like a dip that is mild.
What You Need
Original recipe yields 16 servings
2 small ears corn on the cob, husks and silk removed
2 small red pepper s
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1 Tbsp. chopped fresh cilantro
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Let's Make It
Heat greased grill 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 from cobs; place in medium bowl. Add remaining ingredients; mix lightly.
How to Remove Corn Kernels from Cob
To remove kernels from an uncooked cob, hold cob firmly at an angle. Carefully cut down the ear (away from the body) with sharp knife, several rows at a time. Two medium ears equal about 1 cup kernels.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* 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.