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.
This simple salsa has a lot going for it. It's low in fat, calories and sodium, and the red peppers provide a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber 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.