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