Contest-Winning Grilled Corn Salsa Recipe
Contest-Winning Grilled Corn Salsa Recipe photo by Taste of Home
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Contest-Winning Grilled Corn Salsa Recipe

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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
TOTAL TIME: Prep: 30 min. Grill: 30 min. + chilling
MAKES:30 servings
TOTAL TIME: Prep: 30 min. Grill: 30 min. + chilling
MAKES: 30 servings


  • 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
  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
  3. Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place vegetables in a large bowl; add tomato.
  4. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 7-1/2 cups.
Originally published as Grilled Corn Salsa in Taste of Home June/July 2008, p41

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katlaydee3 User ID: 3741999 232122
Reviewed Sep. 1, 2015

"I was really excited to try this salsa because I love grilled corn. The vegetables were delicious fresh off the grill and I tasted again when they were warm with the dressing mixed in and I liked it even better. This is where something went wrong. After chilling for about an hour and a half, I was surprised and disappointed, and did not care for the taste at all. I'm going to keep this recipe and serve it warm as a side dish instead of a salsa; maybe not what the contributor intended, but really very good."

PennGrandma User ID: 2406200 112725
Reviewed May. 29, 2012

"Took this to a potluck picnic and it was a great hit. Wonderful combination of flavors."

pattylou22 User ID: 4329362 177042
Reviewed Aug. 7, 2009

"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."

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