Grilled Corn Salsa Recipe
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 | ||
| Olive oil | 1/2 Cup (16 tbs) (BASIL VINAIGRETTE:) | |
| 1/3 cup white balsamic or cider vinegar | ||
| Basil leaves | 12 , chopped (BASIL VINAIGRETTE:) | |
| Salt | 1 Teaspoon (BASIL VINAIGRETTE:) | |
| Garlic powder | 1 Teaspoon (BASIL VINAIGRETTE:) | |
| Dried oregano | 1 Teaspoon (BASIL VINAIGRETTE:) | |
Directions
Fill a soup kettle two-thirds full with water; bring to a boil.
Add the corn.
Reduce the heat; cover and simmer for 5 minutes or until crisp-tender.
Remove the 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 the vegetables to a large bowl.
Add tomato.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.
Pour over the corn mixture; toss gently to coat.
Cover and refrigerate salsa for at least 1 hour or until chilled.
Add the corn.
Reduce the heat; cover and simmer for 5 minutes or until crisp-tender.
Remove the 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 the vegetables to a large bowl.
Add tomato.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.
Pour over the corn mixture; toss gently to coat.
Cover and refrigerate salsa for at least 1 hour or until chilled.
Chef
