Grilled Corn Salsa
Taste of Home
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Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I'm grilling something else, then whip up the salad and put it in the fridge to marinate. It's even better the next day.
—Teri Kman
Laporte, Colorado
SERVINGS: 30
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 30 min. Grill: 30 min. + chilling
Ingredients:
- 8 medium ears sweet corn, husks removed
- 2 small yellow summer squash, cut into 1/2-inch slices
- 1 medium sweet red pepper, cut into four wedges
- 1 medium red onion, cut into 1/2-inch rings
- 1 medium tomato, seeded and chopped
- BASIL VINAIGRETTE:
- 1/2 cup olive oil
- 1/3 cup white balsamic or cider vinegar
- 12 fresh basil leaves, chopped
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Directions:
Fill a soup kettle two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer for 5 minutes or until crisp-tender. Remove corn; cool slightly.
Spray grill rack with cooking spray before starting the grill. Grill the corn, squash, red pepper and onion over medium heat for 8-10 minutes or until lightly browned, turning occasionally.
Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Transfer vegetables to a large bowl. Add tomato.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over corn mixture; toss gently to coat.
Cover and refrigerate for at least 1 hour or until chilled. Serve with a slotted spoon. Yield: 7-1/2 cups.