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  Gayla's Grilled Corn Salsa web posted June 1, 2008 Ingredients: 8 med. ears sweet corn, husks removed 2 small yellow summer squash, cut into 1/2-inch slices 1 med. sweet red pepper, cut into 4 wedges 1 med. red onion, cut into 1/2-inch rings 1 med. tomato, seeded and chopped. Ingredients For Basil Vinaigrette: 1/2 cup olive oil 1/3 cup balsamic or cider vinegar 12 fresh basil leaves, chopped 1 tsp. salt 1 tsp. garlic powder 1 tsp. dried oregano Fill a soup kettle 2/3 full with water. Bring to a boil. Add corn. Reduce heat. Cover and simmer for 5 mins. or until crisp-tender. Remove corn. Cool slightly. Spray grill rack with cooking spray before starting the grill. Grill the corn, squash, red pepper and onion over med. heat for 8 to 10 mins. or until lightly browned, turning occasionally. Cut corn from cobs. Cut the squash, red pepper and onion into bite-size pieces. Transfer vegetables to a lrg. bowl. Add tomato. In a jar with a tight fitting lid, combine the vinaigrette ingredients. Shake well! Pour over corn mixture. Toss gently to coat. Cover, and refrigerate for at least 1 hour or until chilled. Serve with a slotted spoon. Yields 7-1/2 cups. ©
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We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
