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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
  • Total Time
    Prep: 30 min. Grill: 10 min. per batch + chilling
  • Makes
    7-1/2 cups


  • 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 Dutch-oven two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer until crisp-tender, 5 minutes. Remove corn; cool slightly.
  • On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat until lightly browned, turning occasionally, 8-10 minutes.
  • Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled 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.
Nutrition 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.

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Average Rating:
  • Sleepy
    Jun 9, 2019

    I am sorry, but this recipe is not very good. The sweetness of the corn overpowers the "grilliness" of the other vegetables, and the huge amount of olive oil makes it too oily. I kept it overnight as per recommendations, and it was even more sweet. It was about the only side dish with a lot left over at the church picnic. Not recommended, and too difficult to make as well.

  • katlaydee3
    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.

  • carmen1112
    Aug 10, 2013

    No comment left

  • brady525sarah
    May 23, 2013

    No comment left

    Jul 2, 2012

    No comment left

  • PennGrandma
    May 29, 2012

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

  • pattylou22
    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.