Scorched Corn & Chili Salsa Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Corn ears2 Medium
 Ripe tomato1 Small, stemmed, cored, seeded and finely diced
 Fresh anaheim chile1 Medium, stemmed, seeded and finely diced (California)
 Garlic2 Clove (10 gm), minced
 Lime juice2 Tablespoon
 Ground chilies1 Tablespoon (New Mexican / California)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 395 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 467.8 mg19.5%

Total Carbohydrates 86 g28.8%

Dietary Fiber 14.6 g58.5%

Sugars 15.4 g

Protein 15 g29.6%

Vitamin A 46.8% Vitamin C 173.8%

Calcium 4.7% Iron 15.1%

*Based on a 2000 Calorie diet


Remove and discard husks and silks from corn.
Place corn on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds).
Grill until lightly browned on all sides, turning as needed.Remove corn from barbecue and cut kernels off cob.
In a bowl, mix corn kernels, tomato, diced chili, garlic, lime juice, ground chili, and salt to taste.