Grilled Corn Salsa

• 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 tomatoes, 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

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.

sweet corn, summer, sweet red pepper, red onion, tomatoes, olive oil, balsamic vinegar, basil, salt, garlic, oregano

Taken from www.food.com/recipe/grilled-corn-salsa-359612 (may not work)