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Red Pepper & Corn Salsa

Prep Time
Total Time

16 servings, 2 Tbsp. each

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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.


  • 16 servings, 2 Tbsp. each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • Free

Nutrition Bonus

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.

Nutritional Information

Serving Size 16 servings, 2 Tbsp. each
Calories 15
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 20mg
Carbohydrate 3g
Dietary fiber 0g
Sugars 1g
Protein 0g
% Daily Value
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 0 %DV
Iron 0 %DV

* 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.

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