Grilled Corn Salsa

Recipe by PainterCook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 7 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
  • Cover and refrigerate at least 1 hour or until chilled.
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