Grilled Corn Salsa

INGREDIENTS:

• 8 medium ears sweet corn
• 2 small yellow 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, chopped

BASIL VINAIGRETTE

• 1/2 c olive oil
• 1/3 c cider vinegar
• 12 fresh basil leaves
• 1 t salt
• 1 t garlic powder
• 1 t dried oregano

DIRECTIONS:

1. Fill Dutch oven 2/3 full with water; bring to a boil.
2. Add husked corn; reduce heat and simmer until crisp-tender, about 5 minutes. Remove corn, cool slightly.
3. Lightly oil grill rack. Grill corn, squash, red pepper, and onion over medium heat until lightly browned, 8 – 10 minutes, turning occasionally; cut into bite-sized pieces.
4. Cut corn from cobs.
5. Place vegetables in a large bowl; add tomato.
6. In small bowl, whisk the vinaigrette ingredients. Pour over vegetables, toss to coat.
7. Cover and refrigerated until chilled. Serve with a slotted spoon.