CONTEST-WINNING GRILLED CORN SALSA

Contest-Winning Grilled Corn Salsa image

Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I'm grilling something else, then whip up the salad and put it in the fridge to marinate. It's even better the next day. -Teri Kman Laporte, Colorado

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7-1/2 cups.

Number Of Ingredients 12

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Ingredients

8 medium ears sweet corn, husks removed
2 small yellow 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 tomato, seeded and chopped
BASIL VINAIGRETTE:
1/2 cup olive oil
1/3 cup white balsamic or cider vinegar
12 fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

Fill a Dutch-oven two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer until crisp-tender, 5 minutes. Remove corn; cool slightly., On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat until lightly browned, turning occasionally, 8-10 minutes. , Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add tomato., In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges