Grilled Squash Tomato & corn

2 small to med. yellow squash

3 to 4 med. Tomatoes

1 to 1½ cups fresh corn kernels

1 to 2 Tbs. white balsamic vinegar

Salt & fresh cracked pepper to taste

Cajun seasoning (optional)

Kraft Philadelphia cooking sauce for topping

Chopped chives for garnish

 

Slice the squash in half, length wise. Slice tomatoes in half. Some olive oil , salt & fresh cracked pepper on top. Grill to get grill marks. I did mine on a Weber Q100 set on med, the squash 4 min then turn, add tomatoes 3 min on a side. Let cool about 5 min. then slice the squash, & cut up the tomatoes. Place in a glass or stainless bowl, add fresh corn kernels, white balsamic vinegar, salt & pepper to taste. I added a few shakes of Penzey’s Cajun seasoning, it’s fairly mild. Place in fridge for a few hours before serving. Serve with the Kraft Philadelphia cooking sauce on top & garnish w/ chopped chives. There are 4 flavors of the cooking sauce, I used savory garlic. I think it makes a great salad dressing.

Optional: some chopped Vidalia onions could be added & chopped fresh basil would be good for garnish

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