Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Place corn, bell pepper and onion on grill. Grill bell pepper and onion 10 minutes or until tender, turning occasionally. Remove bell pepper and onion from grill; set aside. Grill corn 10 minutes more or until tender. Cool slightly. Cut kernels from cob and place in a bowl; set aside.
Place bell pepper in a resealable plastic bag; seal and let stand 10 minutes to loosen skin. Remove charred skin.
Chop bell pepper and onion; add to corn. In a small bowl combine cilantro, lime juice, oil, salt and cayenne. Add to vegetables; toss. Serve with grilled fish, pork or chicken, or as a chunky salsa with tortilla chips.
|Serving Size 1|
|Amount Per Serving|
|Calories 55||Calories from Fat 0|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0.30g||2%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||6%|