Grilled Corn Salsa
- Ready In:
- 1hr
- Ingredients:
- 11
- 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
- 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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Reviews
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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
RECIPE SUBMITTED BY
PainterCook
Laporte, 44
I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware.
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<br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients.
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<br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below.
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<br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient.
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