Name: Grilled Corn and Heirloom Tomato Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 3 ears corn on the cob, shucked; 1 tablespoon olive oil; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon garlic powder; 0.5 teaspoon Italian seasoning; 2 cups small heirloom tomatoes, chopped; 0.5 medium red onion, diced; 0.25 cup basil leaves, roughly chopped; Reynolds Wrap® Non-Stick Foil; 0.25 cup olive oil; 2 tablespoons vinegar; 1 teaspoon minced garlic; 0.25 teaspoon salt; 0.25 teaspoon black pepper

Grilled Corn and Heirloom Tomato Salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Grilled corn salad with heirloom tomatoes, red onions, herbs, and light dressing by Chef Tiffany from Crème De La Crumb.

Ingredients:

3 ears corn on the cob, shucked
1 tablespoon olive oil
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
0.5 teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
0.5 medium red onion, diced
0.25 cup basil leaves, roughly chopped
Reynolds Wrap® Non-Stick Foil
0.25 cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
0.25 teaspoon salt
0.25 teaspoon black pepper

Instructions:

Heat the grill to medium and lay a 12x12-inch sheet of Reynolds Wrap® Non-Stick Foil on the grill.
Coat corn with olive oil, season generously with salt, pepper, garlic powder, and Italian seasoning. Grill in foil for 10-12 minutes, rotating occasionally, until edges are slightly charred. Cut kernels off cob before serving.
Combine corn, tomatoes, onions, and basil in a medium bowl.
Combine all dressing ingredients in a small bowl, then pour over the corn salad and mix well to coat. Serve right away.

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