Ingredients for - Grilled Corn and Heirloom Tomato Salad
1.
Corn on the cob, shucked 3 ears
7.
Small heirloom tomatoes, chopped 2 cups
9.
Basil leaves, roughly chopped ¼ cup
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.
Recipe information
Cooking:
15 min.
Servings per container:
4
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