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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Essentially, I grill vegetables whenever I grill something else, and this is a great way to eat them. This salsa is wonderful used in a burrito with black beans and jack cheese. I add tomatillo sauce to the top of my burritos. 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 tomato, 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Cover and refrigerate at least 1 hour or until chilled.
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