Show Subscription Form




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

Contest-Winning Grilled Corn Salsa Recipe

Read Reviews (3)
5 3
Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Contest-Winning Grilled Corn Salsa(3)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 29, 2012

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

MY REVIEW
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.

MY REVIEW
Reviewed Jun. 3, 2009
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT