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."
photo by a user photo by a user
Ready In:
7 cups




  • 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.

Questions & Replies

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  1. Congratulations on the contest! I can see these fabulous veggies complementing many dishes! I took your suggest. and made black bean burritos with mont. jack cheese. They were scrumptious with the corn salsa. Next time I'd like to top grilled salmon with it. We always make grilled corn, so I will be making this salsa often. Thanks for posting, PainterCook. Roxygirl
  2. Fun to make and the entire family loved it. Thanks for sharing! I made this for dinner last night just as a side dish for grilled salmon. Looking forward to lunch to try it as a filling for a burrito.


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