Name: Contest-Winning Grilled Corn Salsa
Prep time: 30 min
Cook time: 30 min
Yield: 7
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 4 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Contest-Winning Grilled Corn Salsa

1. 8 medium ears sweet corn, husks removed -

2. 2 small yellow summer squash, cut into 1/2-inch slices -

3. 1 medium sweet red pepper, cut into 4 wedges -

4. 1 medium red onion, cut into 1/2-inch rings -

5. 1 medium tomato, seeded and chopped -

6. BASIL VINAIGRETTE: -

7. 1/2 cup olive oil -

8. 1/3 cup white balsamic or cider vinegar -

9. 12 fresh basil leaves, chopped -

10. 1 teaspoon salt -

11. 1 teaspoon garlic powder -

12. 1 teaspoon dried oregano -

How to cook deliciously - Contest-Winning Grilled Corn Salsa

1. Stage

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.

2. Stage

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.

3. Stage

Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add tomato.

4. Stage

In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.