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Charred Corn and Pepper Salsa

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.84

$0.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish Mexican
spoonacular Score:39%

Spoonacular Score: 39%

 

You can never have too many hor d'oeuvre recipes, so give Charred Corn and Pepper Salsan a try. Watching your figure? This gluten free and vegan recipe has 71 calories, 3g of protein, and 1g of fat per serving. This recipe serves 6 and costs 84 cents per serving. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of bell pepper, pepper, ears of corn, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Similar recipes include Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa, Charred Tomatillo and Yellow Pepper Salsa, and Charred Corn Salad or Salsa.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try St. Innocent Momtazi Hill Pinot Noir ( half-bottle). Reviewers quite like it with a 4 out of 5 star rating and a price of about 20 dollars per bottle.

St. Innocent Momtazi Hill Pinot Noir ( half-bottle)

This is a complex wine that reflects the heat of the afternoon sun, the cool, windy evenings, and the rustic soils of the McMinnville hills while retaining the dark beauty of its intense, ripe fruit. It is aromatically complex with layers of blue and black fruit, Indian spices, coffee hints, and pepper. In the mouth the blue/black fruit flavors and eastern spice notes are layered with a "sauvage" sense of wildness. Texturally layered, its flavors vary in intensity and quality over your tongue and palate. Ample ripe tannins balance with its acidity.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  bell pepper
bell pepper
8 cups
8 cups cilantro
cilantro
4
4  ears of corn
ears of corn
2
2  limes
limes
1 Tbsp
1 Tbsp pepper
pepper
0.5
0.5  red onion
red onion
1  bell pepper
1
bell pepper
8 cups cilantro
8 cups
cilantro
4  ears of corn
4
ears of corn
2  limes
2
limes
1 Tbsp pepper
1 Tbsp
pepper
0.5  red onion
0.5
red onion

Equipment

grill pan
grill pan
bowl
bowl
pot
pot
grill pan
grill pan
bowl
bowl
pot
pot


Instructions

  1. Bring a large pot of water to a boil. Add corn and cook until tender, about 10 minutes.
  2. Heat grill pan to high. Place corn on grill pan and char each side of corn about 1 minute per side. Remove corn and let cool. Add peppers to grill pan and cook for 2 minutes per side till charred. Remove and let cool.
  3. Once cool, slice kernels off of cob and add to large bowl. Chop pepper into bite sized pieces and add to corn. Chop red onion into small pieces and add to bowl. Roughly chop cilantro and add to bowl.
  4. Juice to 2 limes into the bowl. Add pepper, mix together until evenly combined. Refrigerate and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.84
Ingredient
1 bell pepper
½ cups cilantro
4 ears of corn
2 limes
1 TBSP pepper
½ red onion
Price
$0.60
$0.26
$3.32
$0.50
$0.18
$0.18
$5.04

Tips

Cooking Tips

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

Disclaimer

Nutritional Information

Quickview
70 Calories
2g Protein
0.96g Total Fat
16g Carbs
7% Health Score
Limit These
Calories
70
4%

Fat
0.96g
1%

  Saturated Fat
0.22g
1%

Carbohydrates
16g
5%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
11mg
1%

Get Enough Of These
Protein
2g
5%

Vitamin C
36mg
45%

Vitamin A
839IU
17%

Manganese
0.27mg
13%

Fiber
2g
11%

Folate
38µg
10%

Vitamin B1
0.12mg
8%

Potassium
260mg
7%

Magnesium
28mg
7%

Vitamin B6
0.14mg
7%

Vitamin K
7µg
7%

Phosphorus
67mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.57mg
6%

Iron
0.67mg
4%

Vitamin B2
0.06mg
4%

Copper
0.07mg
4%

Vitamin E
0.45mg
3%

Zinc
0.38mg
3%

Calcium
17mg
2%

covered percent of daily need

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