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Contest-Winning Grilled Corn Salsa

 Contest-Winning 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


  • 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


  • 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

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Contest-Winning Grilled Corn Salsa (continued)

Directions (continued)

  • bite-size pieces. Place vegetables in a large bowl; add tomato.
  • 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.
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.