Ingredients for Grilled Corn Salsa
- Sweet Corn
- Summer Squash
- Sweet Red Pepper
- Red Onion
- Tomatoes
- 1/4 cup olive oil
- Balsamic Vinegar
- Fresh Basil Leaves
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Dried Oregano
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How to Make Grilled Corn Salsa
- Bring 6 cups of water to a boil in a large stock pot.
- Add 4 ears of corn, reduce heat to medium-low, cover, and simmer for 5 minutes, or until kernels are tender-crisp.
- Remove corn from pot and set aside to cool slightly.
- Preheat grill to medium heat. Lightly spray grill rack with non-stick cooking spray.
- Grill corn, 1 medium zucchini (sliced), 1 red bell pepper (halved and seeded), and 1/2 medium red onion (quartered), for 8-10 minutes, turning occasionally, until lightly charred.
- Remove vegetables from grill and let cool completely.
- Cut kernels from corn cobs. Dice zucchini, bell pepper, and red onion into 1/2-inch pieces.
- Combine corn, zucchini, bell pepper, and red onion in a large bowl. Add 1 (14.5 ounce) can of diced tomatoes, undrained.
- In a jar with a tight-fitting lid, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon chopped fresh basil, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon dried oregano.
- Pour dressing over the corn mixture, tossing gently to coat.
- Cover and refrigerate for at least 1 hour, or until chilled. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
24g
Fat
11g
Carbs
8g
