Grilled Corn and Pineapple Salsa

Grilled Corn and Pineapple Salsa


3 ears homegrown corn-on-the cob, tassels and husks removed
1 container (12 ounces) Dierbergs Fresh Cut Pineapple Spears, drained reserving juice
1 small jalapeño, halved, seeded, and deveined
3 tablespoons Garlic Expressions Classic Vinaigrette salad dressing
3 tablespoons chopped cilantro or Italian parsley
Coarse salt and freshly ground black pepper


Place corn, pineapple, and jalapeño on oiled grid over medium-high heat; cover and grill turning frequently until lightly charred and grill marks appear on all sides, about 8 to 10 minutes.

Cool slightly. Cut corn kernels from cob with serrated knife. Dice pineapple and mince jalapeño.

In medium bowl, stir together all ingredients including reserved pineapple juice.

Let stand 30 minutes to develop flavors.

Serve as dip with tortilla chips or spooned over grilled chicken, fish, or pork.


Remove dark outer husk from corn, leaving remaining husk intact. Place up to six ears of corn in microwave, arranging in spoke fashion. Microwave (high) 2 minutes per ear and let corn stand for several minutes. Pull back husk and silk will come right off.

Save on prep time with DIERBERGS FRESH CUT PINEAPPLE SPEARS - sweet and ready to eat! Look for our other recipe-ready Fresh Cut varieties of fruits and vegetables in our Produce Department.

Servings: 12
Serving Size: Per ¼ cup

Per Serving
Calories: 41
Fat: 2 g
Sodium: 61 mg
Carbohydrates: 7 g
Protein: 1 g
Fiber: 1 g