Contest-Winning Grilled Corn Salsa Recipe

Name: Contest-Winning Grilled Corn Salsa
Yield: 4 servings
Cuisine: American
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; 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

Servings: persons

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
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

1
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.
2
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.
3
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
In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Contest-Winning Grilled Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Contest-Winning Grilled Corn Salsa

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