Instructions: 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 (350 to 400 degrees) 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.

This recipe yields 6 to 8 servings.

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