Name: Grilled Corn and Heirloom Tomato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Corn on the cob, shucked - 3 ears; Olive oil - 1 tablespoon; Salt - ½ teaspoon; Black pepper - ½ teaspoon; Garlic powder - ½ teaspoon; Italian seasoning - ½ teaspoon; Small heirloom tomatoes, chopped - 2 cups; Red onion, diced - ½ medium; Basil leaves, roughly chopped - ¼ cup; Reynolds Wrap® Non-Stick Foil - ¼ cup; Olive oil - ¼ cup; Vinegar - 2 tablespoons; Minced garlic - 1 teaspoon; Salt - ¼ teaspoon; Black pepper - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Corn and Heirloom Tomato Salad

1. Corn on the cob, shucked - 3 ears

2. Olive oil - 1 tablespoon

3. Salt - ½ teaspoon

4. Black pepper - ½ teaspoon

5. Garlic powder - ½ teaspoon

6. Italian seasoning - ½ teaspoon

7. Small heirloom tomatoes, chopped - 2 cups

8. Red onion, diced - ½ medium

9. Basil leaves, roughly chopped - ¼ cup

10. Reynolds Wrap® Non-Stick Foil - ¼ cup

11. Olive oil - ¼ cup

12. Vinegar - 2 tablespoons

13. Minced garlic - 1 teaspoon

14. Salt - ¼ teaspoon

15. Black pepper - ¼ teaspoon

How to cook deliciously - Grilled Corn and Heirloom Tomato Salad

1. Stage

Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.

2. Stage

Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.

3. Stage

Toss together corn, tomatoes, onions and basil in a medium bowl.

4. Stage

Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.