Recipe information
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 -
6. BASIL VINAIGRETTE: -
8. 1/3 cup white balsamic or cider vinegar -
9. 12 fresh basil leaves, chopped -
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.