Grilled Corn Salsa

I am happy to report that this recipe was a finalist in last year's (2008) Taste of Home corn recipe contest. Essentially, I grill vegetables whenever I grill something else, and this is a great way to eat them. This salsa is wonderful used in a burrito with black beans and jack cheese. I add tomatillo sauce to the top of my burritos.

• Ready In: 1 hr
• Yields: 7 cups

Ingredients

• 8  ears  sweet corn, husks removed
• 2  small  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 tomatoes, seeded and chopped
• 1⁄2 cup olive oil
• 1⁄3 cup  balsamic vinegar
• 12  fresh basil leaves, chopped
• 1  teaspoon salt
• 1  teaspoon garlic powder
• 1  teaspoon dried oregano

Directions

1. Fill a stock pot two-thirds with water and bring to a boil. Add the corn, reduce heat, cover, and simmer for 5 minutes or until crisp-tender. Remove corn.
2. Spray your grill rack with non-stick spray before you start the grill. Grill the corn, squash, red pepper and onion over medium heat 8-10 minutes, turning occasionally, til lightly browned. Remove and let cool slightly for handling.
3. Cut corn from cobs (you can buy a handy gadget for this or use a broad knife), cut squash, red pepper,and onion into smallish (think salsa sized, for dipping, etc.) pieces. Transfer to a large bowl and add the tomato.
4. In a jar with a tight-fitting lid, combine olive oil, vinegar, basil, salt, garlic powder, and oregano. Shake well and immediately pour over corn mixture, tossing to coat.
5. Cover and refrigerate at least 1 hour or until chilled.