Contest-Winning Grilled Corn Salsa Recipe

4 3 2
Contest-Winning Grilled Corn Salsa Recipe
Contest-Winning Grilled Corn Salsa Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Grilled Corn Salsa Recipe

Read Reviews
4 3 2
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
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Grill: 30 min. + chilling
MAKES:
30 servings
TOTAL TIME:
Prep: 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.
Spray grill rack with cooking spray before starting the grill. Grill the corn, squash, red pepper and onion 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. Transfer vegetables to a large bowl. Add tomato.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over corn mixture; toss gently to coat.
Cover and refrigerate for at least 1 hour or 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: 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.

  • 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
  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. Spray grill rack with cooking spray before starting the grill. Grill the corn, squash, red pepper and onion 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. Transfer vegetables to a large bowl. Add tomato.
  4. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over corn mixture; toss gently to coat.
  5. Cover and refrigerate for at least 1 hour or 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forContest-Winning Grilled Corn Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

Loading Image