Grilled Corn Salsa

This summery salsa has sweetness and smoke from grilling the veggies. For more intense flavor, combine the ingredients and refrigerate overnight.

Prep: 30 min.   Grill 30 min. + chilling    Makes: 7 1/2 cups

• 8 med. ears sweet corn, husks removed
• 2 small yellow summer squash, cut into 1/2 in. slices
• 1 med. sweet red pepper, cut into four wedges
• 1 med. red onion, cut into 1/2 in rings
• 1 med. tomato, seeded and chopped

Basil Vinaigrette

• 1/2 c. olive oil
• 1/3 c. white balsamic or cider vinegar
• 12 fresh basil leaves, chopped
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. 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 min. or until crisp-tender. Remove corn; cool slightly.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill the corn, squash, red pepper and onion, covered, over med. heat for about 8-10 min. or until lightly browned, turning occasionally.
3. Cut corn from cobs; cut the squash, red pepper and onion into bite-sized pieces. Place 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.