Grilled Corn Confetti Slaw (or salsa)
- 6 ears of corn
- 1 red pepper
- 2 jalapeno peppers
- Cooking spray
- 1 teaspoon olive oil
- 1 bunch green onions, chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh thyme, chopped basil or cilantro (choose the fresh herb based on how you are going to serve the slaw/salsa)
- Kosher salt and pepper to taste
Prepare grill. Shuck, wash and dry corn and coat with cooking spray. Wash peppers, slice into quarters and coat with cooking spray. Place corn and peppers on the grill for about 10-15 minutes, turning frequently, until corn is lightly browned. Cut kernels off the corn cobs and chop peppers to size similar to corn kernels. Combine corn, peppers and remaining ingredients; season with salt and pepper to taste, toss well. Chill for 1-2 hours. Serve chilled or at room temperature.
Serve grilled corn confetti slaw on top of grilled fish, in soft meat tacos, as a colorful side dish or a dip with baked pita chips.
Calories from fat: 11%
0g saturated fat
0g trans fat