Grilled Corn And Squash

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* Exported from MasterCook *

 

Grilled Corn And Squash

 

Recipe By : Southern Living Magazine, May 2002, page 168

Serving Size : 6 Preparation Time :0:00

Categories : Grilling Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ears fresh corn

4 medium-size yellow squash

1/2 medium-size sweet onion

Vegetable cooking spray

3 poblano chile peppers

1 garlic clove -- pressed

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

1/2 teaspoon salt

1/2 teaspoon ground cumin

 

MAKES 6 TO 8 SERVINGS

 

REMOVE husks from corn; cut squash in half lengthwise, and cut onion into

1/4-inch-thick slices. Coat corn, squash, and onion with cooking spray,

and set aside.

 

GRILL chile peppers, covered with grill lid, over medium-high heat (350ø to

400ø) 5 minutes on each side. GRILL corn and onion, covered with grill

lid, over medium-high heat 4 minutes on each side.

 

GRILL squash, cut sides down, covered with grill lid, over medium-high heat

5 minutes; turn squash, and grill 2 more minutes.

 

CUT corn kernels from cob. Chop vegetables, discarding chile pepper seeds;

place corn kernels and vegetables in a large bowl. Toss with remaining

ingredients. Prep: 25 min., Grill: 25 min.

 

GRILLED CORN-AND-SQUASH QUESADILLAS: Spoon 1 recipe Grilled Corn and Squash

evenly on half of 12 (8-inch) flour tortillas, and sprinkle each portion

with 2 cups (8 ounces) shredded Monterey Jack cheese. Fold tortillas over

filling. Cook, in batches, on a hot, lightly greased griddle or nonstick

skillet 2 to 3 minutes on each side or until lightly browned. Serve

quesadillas immediately. Makes 12 servings. Prep: 5 min., Cook: 6 min.

per batch.

 

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