Contest-Winning Grilled Corn Salsa

Name: Contest-Winning Grilled Corn Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 7-1/2 cups.
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

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

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.
On a lightly oiled 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 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.

Originally published as Marinated Grilled Corn Salad in Taste of Home June/July 2008

Reviews

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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.
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.