Grilled Corn Salsa

Name: Grilled Corn Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 30
Cuisine: Mexican
Ingredients: 79 milliliters white balsamic or cider vinegar; 8 mediums ears sweet corn, husks removed; 12 fresh basil leaves, chopped; 1 teaspoon garlic powder; 118 milliliters olive oil; 1 teaspoon dried oregano; 1 medium sweet red pepper, cut into four wedges; 1 medium red onion, cut into 1/2-inch rings; 1 teaspoon salt; 1 medium tomato, seeded and chopped; 2 smalls yellow summer squash, cut into 1/2-inch slices

Grilled Corn Salsa might be just the Mexican recipe you are searching for. Watching your figure? This gluten free and vegan recipe has 59 calories, 1g of protein, and 4g of fat per serving. For 39 cents per serving, you get a hor d'oeuvre that serves 30. If you have cider vinegar, onion, olive oil, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Fill a soup kettle two-thirds full with water; bring to a boil.

Ingredients you will need

Water

Soup

Add corn. Reduce heat; cover and simmer for 5 minutes or until crisp-tender.

Ingredients you will need

Corn

Remove corn; cool slightly.

Ingredients you will need

Corn

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 medium heat for 8-10 minutes or until lightly browned, turning occasionally.

Ingredients you will need

Cooking Oil

Red Pepper

Squash

Onion

Corn

Equipment you will use

Paper Towels

Grill

Tongs

Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces.

Ingredients you will need

Red Pepper

Squash

Onion

Corn

Place vegetables in a large bowl; add tomato.

Ingredients you will need

Vegetable

Tomato

Equipment you will use

Bowl

In a small bowl, whisk the vinaigrette ingredients.

Ingredients you will need

Vinaigrette

Equipment you will use

Whisk

Bowl

Pour over vegetables; toss to coat. Cover and refrigerate until chilled.

Ingredients you will need

Vegetable

Serve with a slotted spoon.

Equipment you will use

Slotted Spoon

Equipment

Ingredients

Servings:

79milliliters

white balsamic or cider vinegar 8mediums

ears sweet corn, husks removed 12

fresh basil leaves, chopped 1teaspoon

garlic powder 118milliliters

olive oil 1teaspoon

dried oregano 1medium

sweet red pepper, cut into four wedges 1medium

red onion, cut into 1/2-inch rings 1teaspoon

salt 1medium

tomato, seeded and chopped 2smalls

yellow summer squash, cut into 1/2-inch slices

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.