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Grilled Corn Salsa

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

30 ServingsPrep: 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.
Moisten a paper towel with cooking oil; using long-handled tongs,
lightly coat the grill rack. Grill the corn, squash, red pepper and
onion, covered, 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. Place vegetables in a large bowl; add tomato.
In a small bowl, whisk the vinaigrette ingredients. Pour over

2 of 2

Grilled Corn Salsa (continued)

Directions (continued)

vegetables; toss to coat. Cover and refrigerate until chilled. Serve
with a slotted spoon. Yield: 7-1/2 cups.

Nutrition Facts: 1/4 cup equals 60 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 84 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.