Serves: 8
Total Calories: 41
1. In medium bowl toss together onion and vinegar. Let stand for 10 minutes.
2. Preheat grill. Prepare grill for indirect cooking. Remove cores from tomatoes. Cut small X on bottom of each. Brush tomatoes and corn with olive oil. Lightly sprinkle with salt and pepper. Place tomatoes on grill rack. Cover and grill indirectly over medium-high heat for 3 minutes. Add corn to grill rack. Cover and grill indirectly for 12 minutes more or until corn is light golden brown and tomatoes begin to soften, turning corn several times. Remove corn and tomatoes from grill. Cool.
3. Cut corn off cobs. Stir corn into onion mixture. Peel tomatoes. Halve tomatoes crosswise. Squeeze juice and seeds through strainer. Reserve juices. Discard seeds. Chop tomatoes. Stir juices and tomatoes into onion mixture. Stir in basil. Season to taste with additional salt, pepper and vinegar, if desired. Serve with crackers.
This Grilled Corn Salsa recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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