Contest-Winning Grilled Corn Salsa

• 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 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

1. 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.
2. On a lightly oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat for 8-10 minutes or until lightly browned, turning occasionally.
3. Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add tomato.
4. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

ears sweet corn, summer, sweet red pepper, red onion, tomato, olive oil, white balsamic, basil, salt, garlic, oregano

Taken from www.tasteofhome.com/recipes/contest-winning-grilled-corn-salsa/ (may not work)