Grilled Corn Salad

iVillage Member
Registered: 02-06-2004
Grilled Corn Salad
Fri, 04-30-2010 - 9:40am

Grilled Corn Salad


* 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

* 1/2 cup Crisco® Extra Virgin 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


* 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.

* Spray grill rack with cooking spray before starting the grill. Grill the corn, squash, red pepper and onion over medium heat for 8-10 minutes 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 large 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. Yield: 7-1/2 cups.

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