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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
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional 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.
Originally published as Grilled Corn Salsa in Taste of Home June/July 2008, p41
Sweet corn makes a delicious summer salsa.
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Reviewed on May. 29, 2012 by PennGrandma
Took this to a potluck picnic and it was a great hit. Wonderful combination of flavors.
Reviewed on Aug. 07, 2009 by pattylou22
I've been growing acres of sweet corn for our farm market and I can tell you from experience you do not fill a pot with water to cook sweet corn. An inch or 2 will do with a tall pot and tight fitting lid. You may also skip this step in this recipe. Just husk the corn and grill as directed. Saves a lot of time and effort and doesn't overcook the corn and kill all the nutrients.
Reviewed on Jun. 03, 2009 by Joe Newsom
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