Contest-Winning Grilled Corn Salsa

  Lunch

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.

Contest-Winning Grilled Corn Salsa

Average Rating: 3

TOTAL TIME: Prep: 30 min. Grill: 10 min. per batch + chilling
YIELD: 7-1/2 cups.

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 four 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

Instructions

  • 1. Fill a soup kettle two-thirds full with water; bring to a boil. Add corn. Reduce heat; cover and simmer for 5 minutes or until crisp-tender. Remove corn; cool slightly.
  • 2. On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat for 8-10 minutes or until lightly browned, turning occasionally.
  • 3. Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled 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.

Nutrition Facts

1/4 cup: 60 calories, 4g fat (1g saturated fat), 0 cholesterol, 84mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.
Diabetic Exchanges:
1/2 starch, 1/2 fat.

Tags